Memaki ｜ Our Regional Cuisines
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Image source: Yamanashi Prefecture Council for Dietary Improvement
RECIPE
Ingredients (serves 50-60)
- dried arame kelp (2 bundles) 500g
- approximately 150 small fish such as wakasagi (Japanese pond smelt)
- water as needed (a generous amount)
- soy sauce 400ml
- sugar 500g
- sake 300g
- mirin 180g
How to cook
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1. Boil arame kelp in plenty of boiling water for about 10-15 minutes, rinse well with cold water, and dry in the shade until no longer wet.
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2. Wrap fish fillets in arame kelp to make a triangle shape, and secure with a toothpick.
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3. Arrange ingredients from step 2 in a pot, add plenty of water, and simmer for at least 10 hours while skimming any scum that develops.
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4. When the memaki become soft, season with soy sauce, sugar, sake, mirin, and other flavorings, and simmer long enough for the flavor to soak into the center of the memaki. (Low heat)
provider : Recipe provided by the "Yamanashi No Shoku Marugoto Taiken Handbook"
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
