Same no Sukume ｜ Our Regional Cuisines

1. Boil shark, then put on a strainer to drain

2. Flake it while it is still hot. Put into a container fully and leave it for a night.

3. Mix the ingredients for seasoning A in advance.

4. Grate daikon radish. Squeeze lightly, then mix with seasoning A from 3.

5. Cut 2 into bite-size, and mix with grated daikon radish. (Make sure not to break shark meat.)

6. Place it on a plate, then put finely chopped green onion on top to serve. (You can mix green onion, too.)

7. You can preserve this dish for 2~3 days because shark was boiled and marinated with vinegar. People ate it every day until the dish was gone during the New Year. Cabbage can be used instead of daikon radish.

8. The recipe in the 40s of Showa Era (between 1965-1974) : When you use a shark with skin, boil the shark head lightly, then remove sands on the skin. Change the hot water, then boil again, fully this time. Put it on a strainer to drain, and take meat only white it is hot. The rest of procedure is same as current one. Meat was used for grilled or fried dishes.