Manbo Sumiso-ae (Sunfish dressed withVinegered Miso) ｜ Our Regional Cuisines

Mie Prefecture

Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)

Related images

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Image Source : Miyo Narita
Image Source : Miyo Narita Mambo liver
Image Source : Miyo Narita Grilled dried sunfish

Main lore areas

Eastern-Kishu Food Culture Area
Main ingredients used

Sunfish meat, Liver, Miso, Sugar, Vinegar, Salt, Japanese mustard paste

History/origin/related events

Sunfish are sometimes caught during the traditional fishing season along the Kumano-nada coast from the Shima region to the Nanki region. They are called the "carefree men of the sea" because they are seen lying in the waves, but there is still much that is unknown about their biology. It is chewy and has a texture similar to that of white fish or chicken meat. Because sunfish lose their flesh if they are left in boiling water for a long time, they are prepared by boiling them lightly without stewing them. Because of its somewhat peculiar taste, locals often eat it as an Aemono (chopped fish dressed with sauce), such as "mambo with vinegared miso" or "mambo with liver and miso.” The chewy small intestine (kowata) is a more refined version of jomino (premium stomach,) and is eaten as a snack to accompany alcoholic beverages as a delicacy among delicacies. Other local delicacies, such as dried small intestines, are rarely seen by city dwellers. The name "ukiki" (also written as "floating tree" or "floating turtle") is already mentioned in "Ryori Monogatari (Cooking Secrets)" published in the early Edo period (1603-1868), and the method of cooking it, marbling it and eating it with ginger vinegar, is described. It is said to have been a specialty of Mito.
Opportunities and times of eating habits

Although you usually have to go to an aquarium to see sunfish, in the Eastern Kishu area, sunfish are sold as fillets at supermarkets and are also eaten at home. They are caught mainly by fixed nets that target yellowtail and other species, and are usually landed during the winter months.
How to eat

The traditional way to eat sunfish is to cut the sunfish into pieces, tear them by hand, boil them, and drain them in a colander. When the fish is cooled, mix the fish with vinegared miso and dress well. Add mustard paste to taste. In response to recent dietary changes, fried, tempura, meuniere, sauteed, and other dishes that are more like chicken than fish are being eaten, especially by young people.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
There is a roadside station store named "Mambo" in Kiinagashima ward, Kihokucho, where there is a custom of eating sunfish, and when there is fishing, sunfish dishes and sunfish fillets are sold. In Owase City, fillets are sold in supermarkets when there is fishing. Since there is no active commercial fishery, if the fish is caught alive in a net, it is returned to the sea, but if people learn the taste and consumption increases, it may lead to commercial fishing.

RECIPE

Ingredients (4 servings)

Manbo (=Sunfish) Fish Meat 400g
Miso 3 tsp.
White sugar 2 tsp.
Vinegar 2 tsp.
Salt A little
Japanese mustard paste To taste

How to cook

1. Cut the sunfish into pieces and tear them by hand. Boil in plenty of water and cook until cooked through. Drain in a colander.
2. Make vinegared miso by mixing white miso paste, sugar and vinegar. Taste and adjust to your liking.
3. When the fish balls are cooled, mix them with the vinegared miso and dress well.
4. Add mustard to taste.
5. [Note]
If you want to dress the liver with miso, boil the liver beforehand and grind it in a mortar and pestle after it cools down, then add seasonings and grind again to make a batter for dressing the liver (the amount of liver is up to you). (The amount of liver can be adjusted to taste.)

provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group)

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

Manbo Sumiso-ae (Sunfish dressed withVinegered Miso) ｜ Our Regional Cuisines

Mie Prefecture

Manbo Sumiso-ae (Sunfish dressed withVinegered Miso)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook