今が旬!「鯵」のなめろう Aji no NAMEROU – Eating Raw Horse Mackerel with Miso | SUSHI TIMES

今が旬!「鯵」のなめろう Aji no NAMEROU – Eating Raw Horse Mackerel with Miso

「なめろう」とは What is “Namerou”?

「なめろう」は上総・安房(今の千葉県南部)の漁師さんが獲れたての鮮魚を不安定な船上で調理するために考えられたと言われています。それが「皿をなめるほど旨い」ことから「なめろう」と名づけられたのだとか。主な材料は鯵、秋刀魚、鯖、みそ、ネギと生姜です。風味づけにシソ、醤油、酒、みりんを加えます。魚を味噌や生姜、ネギと一緒に包丁で叩いて調理します。

“NAMEROU” is a local cuisine around Boso peninsula in Chiba Prefecture. This is a kind of Japanese tartare using raw fish. Originally it was fishermen’s dish and cooked on the boat right after fishing them. Main ingredients are raw fish like Aji (horse mackerel), Sanma (saury) or Saba (mackerel), miso, green onion and ginger. Shiso (herb – part of the mint family), soy sauce, sake or mirin can be added as an optional flavor. The fish is chopped and mixed with miso, ginger and green onion.

これらの材料の組み合わせは魚の臭みを取り、旨味を引き出すのです。なめろうの中でも最も人気なのは「鯵のなめろう」でしょう。鯵はまさに今が旬。新鮮な鯵を手に入れたらぜひチャレンジしてみましょう。

These combination ingredients remove the fishy smell, and miso also extract umami flavor from the fish! The most popular namerou is “Aji no Namerou(Namerou of Horse mackerel)”, and the best season for Aji is spring and summer. Now Aji no Namero is very popular dish other than Chiba, so you can enjoy this dish at fish restaurants or izakaya (Japanese pub) across Japan. Try and enjoy!


Aji no Namerou


Shiso – part of the mint family, cultivated in Asia. It is commonly used as the flavor for sushi or sashimi in Japan.

「鯵のなめろう」の作り方

English

Cupido Japan