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【47 Hakko Okayama】岡山のママカリずし Mamakarizushi 〜大漁を告げる魚島の幸〜

大漁を告げる魚島の幸
夏〜秋にかけての漁期に、日生の港で大量にとれるママカリ。この小さな魚を酢漬けにして保存性を高め、同時に旨味を閉じ込めた酢漬け(すし)。魚の生臭さが少なく、油っぽくも淡泊すぎもしない絶妙の脂身、ペロっと食べれるサイズ感もあいまってご飯のおともにピッタリ。あまりにもご飯が進むので、お隣にママ(飯)カリ(借り)に行ってしまう…!というのがその名前の起源。日生では春に栄養豊かな入江めがけて、魚の大群が押し寄せてくる。あまりにも大量の魚が島のように見えることから春の大漁期のスタートを「魚島」と呼ぶようになった。

An “Uojima” specialty that continues to remind the Japanese of the fortune of being blessed with a big catch.
Mamakari can be caught in large quantities in the sea nearby Hinase Harbor during the summer-autumn fishing season. This small fish is pickled in vinegar to prolong its shelf life and simultaneously keep its umami flavor enclosed (sushi). It doesn’t have a strong fishy smell, and its exquisite fatty meat is not greasy nor too plain. The portion is perfect to munch it together with steamed rice. The name mamakari originates from the fact that it is so appetizing that you end up borrowing (kari in Japanese) rice (mama in Japanese) from your neighbor. During the springtime in Hinase, a large school of fish rushes to the cove where there is a large feed of planktons. At the start of the fishing season in spring, these fishes make a shape that looks like an island and thus came to be called “Uo-shima”, which means an “island of fish”.

どう作って食べるか / HOW TO MAKE & EAT

❶ママカリ(さっぱ)の頭と内臓を取って切り身に。
❷切り身を塩漬けにし、1日ほど置く。
❷を洗い、1〜2ヶ月ほど酢漬けにする。
★ 酢には糖分などを調味したものを使用。

❶Cut and remove the head and internal organs of mamakari (sappa) and make it into a fillet.
❷Salt the fillet and leave it for a day or so.
❸Wash ❷ and pickle it for 1 to 2 months.
★ Use vinegar seasoned with sugar, etc

ご飯のお供として
香の物として
As a side dish for steamed rice
As pickles

食べられている地域 / Regions where it is eaten
岡山県全域
Okayama Prefecture

微生物の種類 / Types of microorganisms
酢酸菌
Acetic acid bacteria

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