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Sanma no Surimi-jiru ｜ Our Regional Cuisines

  • Miyagi Prefecture

    Sanma no Surimi-jiru

Sanma no Surimi-jiru

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  • Sanma no Surimi-jiru
    DOWNLOAD

    Image Source : Miyagi Prefecture Council of Dietary Improvement Promoters

  • Sanma no Surimi-jiru
    DOWNLOAD

    Image Source : Miyagi Prefecture Council of Dietary Improvement Promoters

  • Main lore areas

    Miyagi Prefecture

  • Main ingredients used

    Sanma(pacific saury), Daikon Radish, Green onion, Tofu

  • History/origin/related events

    Sanma(pacific saury) is a fish that represents the waters off Mt. Kinkasan and has long been a favorite autumn delicacy. Sanma(pacific saury) is born in the southern ocean, migrate north, feed in the northern ocean, and then move south to spawn. They migrate from north to south, from the Kuril Islands in the north to the vicinity of Okinawa in the south, and grow up. The saury fishing season begins in Hokkaido in August and reaches its peak in October and November off the coast of Kinkasan.
    IPA (icosapentaenoic acid) and DHA (docosahexaenoic acid), which are abundant in fatty acids in fish oil contained in bluefish such as Saury and Mackerel, are attracting attention as foods that reduce arteriosclerosis and prevent lifestyle-related diseases such as myocardial and brain infarctions. The price of Sanma(pacific saury), which is popular among ordinary people as a taste of autumn, has been rising due to poor catch in recent years.
    Locally, fresh ones are eaten raw as“ Sashimi ,”（raw fish）or “Sushi”. The most common way to eat it is simply grilled with Salt and served with Grated Daikon radish. Surimi(minced fish ), is also commonly eaten, and it is made by beating it by oneself, or it is sold as “Surimi”, in autumn at supermarkets and fresh fish shops in the prefecture. The "Sanma(pacific saury) surimi soup" is made into a soup with Daikon”radish, Chinese cabbage, and other ingredients, and is served at home, restaurants, and at events.

  • Opportunities and times of eating habits

    In Autumn, when Sanma(pacific saury) is in season, Sanma(pacific saury) “Surimi” is sold at supermarkets and fresh fish stores. It is then rounded up and made into “Tsumire,” (fish ball), which is served in a soup with autumn vegetables. It can be eaten at home or in restaurants. It is also served at the "Sanma(pacific saury) Charcoal Grill Feast," an annual autumn event held in port towns such as Kesennuma and Onagawa.

  • How to eat

    It is made by boiling Sanma(pacific saury) fish balls ,and vegetables. In the Ishinomaki region, a local dish called "Matsuba-jiru" is made by adding Daikon Hikina, which is similar to pine needles, into "Sanma(pacific saury) Surimi soup".

  • Efforts for Preservation and Succession

    (Outline of the people who have passed down the tradition, preservation society, utilization of SNS, modern efforts such as commercialization, etc.)
    It is made in every household and is one of the most common local dishes.

RECIPE

Ingredients (4 servings)

  • Sanma(pacific saury) 3
  • Tofu 200 g
  • Green onion 1／2
  • Daikon radish 150 g
  • Miso 3 tbsp.
  • Water 4 cups
  • [Seasoning A] Miso 1 tbsp.
  • [Seasoning A] grated Ginger 1 tsp.
  • [Seasoning A] Katakuriko(=potato starch) 1 tbsp.

How to cook

  • 1. Remove the head and entrails from Sanma(pacific saury), wash in cold water and fillet into 3 pieces. Remove the berry and small bones, beat with a back of knife, add seasoning A, and beat further to make “Surimi”.

  • 2. Cut Daikon radish into strips and” Tofu,” into large pieces. Cut the Green onions diagonally.

  • 3. Put Water and Daikon radish into a pan and bring to a boil. When the Daikon radish is cooked, add a large spoonful of “Surimi”, and when it starts to float, season with Miso, add the” Tofu”, and Green onions, and turn off the heat.

provider : “Gozzuou-san, Miyagi's local food to convey“ (Association for the Food of Miyagi)

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

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