EnglishMari pickled
It remains delicious enough to eat even if you borrow rice
Mari pickled introduction
One of the local dishes of Okayama Prefecture is pickled in the leaves. It is said that it came to be called mama kari because “the more delicious you go to potash (borrow) mama (rice)”. In Okayama, they are cooked in various ways such as pickled vinegar, sashimi, and grilled. In particular, the pickled pickled leaves for bara-zushi is a treat on a sunny day in Okayama.
It is made using fresh leaves, so the body is elastic and has a wonderful texture. There is no smell at all, and you can fully enjoy the umami that this fish has. It is a deliciousness that distinguishes itself from the leave pickled pickles that are sold in souvenirs.
It is made using fresh leaves, so the body is elastic and has a wonderful texture. There is no smell at all, and you can fully enjoy the umami that this fish has. It is a deliciousness that distinguishes itself from the leave pickled pickles that are sold in souvenirs.
