Namerō さんが焼き

History and Origins

The Aji, the Eagle, and the Samma have always been a good catch around the Crescent Peninsula. The fishermen could easily cook the freshly caught fish on an unstable ship, so they cooked them fine and prepared a dish called "Create the Fish" with a taste. It's named after you by letting the dishes go too far in your taste. When the fisherman went to the mountain to work, he took this from the abalone, boiled it and baked it in the cabin, and ate it. An old dialect in the Japanese language has an accent that says, "The house of ○" and "○ ○." So the food you ate at the mountain house, you're going to call it "Burn."

When It Is Eaten

The ducks are on the run all year long, but the first summer before eggs are laid is the best.

How It Is Eaten

They burn only "knee" on iron plates, or they burn "knee" on a net, or they burn "knee" on a shell of amate or awavy. The trick of making "you burn" delicious is to beat it until it is good enough for you to cook. Then it tastes soft and delicious. It's eaten as rice and wine.

Recipe — Serves 5

Ingredients

• 1 mackerel
• 2 tbsp miso
• 20 g ginger
• 1/2 onion
• 1 bell pepper
• 5 shiso leaves
• 5 アワビの殻

Method

1. I want to put the mackerel down three pieces, peel them, cut them fine with a knife, and add another taste.
2. Cut the ginger, fold it, cut the pepper and mix it with 1.
3. I'm going to prepare abalone shells and then I'm going to cut two of them into them. I'll put the leaves over the leaves and put them on fire until the meat is soaked. You can use a plate when there is no abalone shell.

More About Namerō

Namerō (Japanese: なめろう; derived from 舐める nameru, "to lick") is a type of tataki, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a tartare.

This recipe has been passed down among Bōsō Peninsula fishermen.

Variations

Sangayaki

A dish of grilled namerō is called sangayaki (さんが焼き) or simply sanga. Namerō is grilled directly on an iron griddle, stuffed into scallop or abalone shells or wrapped in sarutoriibara or camellia leaves. Like namerō, it is said to have originated in the Bōsō Peninsula, and there are places specializing in sangayaki.

There are three theories about the original kanji spelling and origin story of the name, and the Ministry of Agriculture, Forestry and Fisheries has adopted the first one (山家焼き) shown here:

1. 山家焼き spelling: Namerō was grilled or steamed by fishermen in the mountain huts and was eaten, so it was called 'mountain' (山) and 'house' (家) 'fry' (焼き).
2. 山河焼き spelling: The spelling of "Sangayaki" derived from using both ingredients from the mountains (山) and rivers (河).
3. 三辛焼き spelling: The spelling derived from the use of three (三) spicy (辛) foods: ginger, green onion, and perilla.

Others

• A cold dish made by putting namerō in ice water is called mizunamasu (水なます).
• Namerō placed on top of rice, with green tea is poured over it to make chazuke, is called magocha (孫茶). Magocha is a local dish of the coastal area of the Izu Peninsula, where it is not seared but is served with dashi stock on the sashimi. In addition to horse mackerel, sashimi can be made from tuna, bonito, and alfonsino, depending on the location and restaurant.
• Around Isumi District, Chiba Prefecture, namerō is placed on a slightly deep plate, flattened, sanbaizu (vinegar, soy sauce, and sugar in 1:1:1 proportions) is added, and chilled in a refrigerator. This is aimed at the effect of preserving namerō, which is easily spoiled in the summer and cannot be stored in advance, and stimulating appetite decreased in the summer with acid. Depending on the family, this is eaten with soy sauce or another dipping sauce.
• In Shimanoura, a remote island off the coast of Nobeoka, Miyazaki Prefecture, there is a dish called tatakko (たたっこ), which is similar to namerō, and the grilled dish corresponding to sanga in the Boso Peninsula is also called 'tatakko'.

Text adapted from the English Wikipedia article Namerō by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.