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  7. Mago-chazuke (Horse mackerel rice bowl with tea)

Mago-chazuke (Horse mackerel rice bowl with tea) ｜ Our Regional Cuisines

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  • Shizuoka Prefecture

    Mago-chazuke (Horse mackerel rice bowl with tea)

Mago-chazuke (Horse mackerel rice bowl with tea)

Related images

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  • Mago-chazuke (Horse mackerel rice bowl with tea)

    Image Source : "Shizuoka no Okazu" Kaikosha

  • Main lore areas

    Ito City, Izu Area

  • Main ingredients used

    Horse mackerel, Green onion and Ginger

  • History/origin/related events

    Mago-chazuke is a local dish eaten throughout the Izu Peninsula, and was originally a fisherman's meal eaten on boats during fishing. The name is said to have come from the meaning of "eat quickly and don't be lazy," as it was eaten in between fishing trips.
    Mago-chazuke is easily prepared at home by pounding fresh horse mackerel, placing it on top of rice, and pouring hot tea or hot water over it.

  • Opportunities and times of eating habits

    It is mainly eaten at home in the summer when fresh horse mackerels are available.

  • How to eat

    Place pounded horse mackerel on top of rice. Pour hot water, tea, or hot broth over the rice. Season with soy sauce and wasabi. In addition to horse mackerel tataki, mago-chazuke is also served with sashimi such as tuna and yellowtail.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In addition to being made in homes, it is also served in restaurants and passed down from generation to generation.

RECIPE

Ingredients (4 servings)

  • White rice 300g
  • Horse mackerel 1
  • Japanese leek 40g
  • Ginger 20g
  • Green Shiso 4
  • Dashi (=Japanese soup stock) 600cc
  • Salt 1 1／3tsp.
  • Soy sauce 1 1／3 tsp.

How to cook

  • 1. Finely chop green onion, grate ginger, and shred aojiso (green shiso).

  • 2. Cut horse mackerel into three pieces, remove the fins, remove small bones and skin, and slice into pieces.

  • 3. Season with soy sauce and salt.

  • 4. Place rice in a bowl, top with 2, and add 1 if desired.

  • 5. Bring 3 to a boil and pour over 4.

provider : "Shizuoka no Okazu" Kaikosha

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

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