Nanbanzuke is marinated fried fish in vinegar sauce with vegetables.  It is a deep-fried dish, but, because of the vinegar in the sauce, this has a rather refreshing flavor.  Nanbanzuke is more home-cooking than restaurant food, so it may not be found at Japanese restaurants in the US very often. “Nanban” means “foreign,” specifically indicating Portugal and Spain, coming from a period back in the 17th century when Japan often traded with these countries.  During this period, new cooking methods such as deep frying and ingredients like hot pepper and onions were introduced to Japan.  “Zuke” (or “dzuke”) means marinated.  The origin of Nanbanzuke is said to be from “Escabeche,” also marinated fried fish with vegetables of Spain and Portugal.  After hundreds of years, Japanese people consider Nanbanzuke a part of Japanese cuisine and don’t even think of it as originally from Europe today. In Nanbanzuke, mackerel is the typical fish used, but salmon is also good in the dish.  The fish pieces are coated with flour or starch before being deep-fried because the surface of the fish will absorb the sauce well when prepared that way.  Vegetables in Nanbanzuke are often thinly sliced onions, carrots, green or red peppers, … Continue reading Nanbanzuke Recipe