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

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


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

★ 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

As a side dish for steamed rice
As pickles

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

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

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