Ms. yaki

Ms. yaki introduction

Horse mackerel, sardines, and saury were often caught around Boso Peninsula since ancient times. The fishermen made it easy to cook freshly caught fish even on an unstable ship, so they cut them together with miso into small pieces and made a dish called 'namero.' Its name is given because it looks up to a plate that has finished eating so much deliciousness. When the fishermen went to work on the mountain, they took this' nameiro 'in the abalone and eaten it steamed or baked in a mountain hut. In the old dialect of Chiba, there is an accent that says “house of ○○” and “○○”. Therefore, it comes to be called 'sangyaki' because it is a dish eaten at a mountain house. Horse mackerel is on the way all year round, but early summer before spawning becomes the most delicious. Bake only 'namero' on an iron plate, or a scallop or abalone shell stuffed with 'namero' on a net. The trick to making “sangyaki” deliciously is to tap it until you get enough stickiness when making “namero”. It is eaten as a side dish of rice or as an alcoholic beverage.

さんが焼きの作り方

Other information

• NameMs. yaki
• Area Chiba
• Kind of food Seafood

Chiba Other recommended dishes

Seafoodrelated dishes