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Paita Yaki ｜ Our Regional Cuisines

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  • Ibaraki Prefecture

    Paita Yaki

Paita Yaki

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  • Main lore areas

    Hitachinaka City

  • Main ingredients used

    Sardine, Japanese leek, Ginger, Miso, Egg, Wheat flour as binder

  • History/origin/related events

    This is a fisherman dish grilled minced pacific saury or sardine mixed with miso and Japanese leek. "Paita" is a paddle to row boats. In the days when boats were rowed by hand, sailors minced and grilled fish on the flat part of a paddle, which is said to be how the word “kai-ita” (paddle board) came to be called "paita." In Chiba Prefecture, there are several dishes made from chopped horse mackerel mixed with condiments like "Namerou" or "Sanga-yaki". Likewise, there are local dishes with chopped fish and flavor it like "Paita-yaki" in other prefectures. As the catch of pacific saury and sardine is high in Ibaragi Prefecture, these fish are used as an ingredients. Especially in Nakaminato area, the catch of pacific saury is high, it is popular as a local home food. Since the catch of pacific saury is decreasing and it is getting expensive these days, they often use sardine instead.

  • Opportunities and times of eating habits

    The origin of "Paita-yaki" is a fisherman dish, but it is prevailed to ordinally home and cooked daily. As its main ingredient is sardine or pacific saury, this dish is often eaten during the season of each fish.

  • How to eat

    Fillet fish like pacific saury or sardine and chop them, then mix with condiments (Japanese leek, ginger, etc.), miso and eggs. Make flat oval shape (it’s a traditional way not to worry about making perfect shape) and grill them on a frying pan. If you fillet fish, remove skin and clear guts, rinse well to clear blood away so that it will be less smelly. In addition, if you make the burger thin to grill, it won’t get dry. Miso adds flavor and you will add Japanese leek or ginger as condiments. It has great flavor enough so that you don’t have to add anything when you eat.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is a local dish commonly cooked at home, and restaurants in the prefecture serving fish dishes also serve it during sardine/pacific saury season.

source : Nakagawa Gakuen Culinary Technology College Kazue Nakagawa

RECIPE

Ingredients (4 servings)

  • Sardine 8
  • Minced ginger 50g
  • Miso 10g
  • Japanese leek 20g
  • Egg 1
  • Oil 1 tbsp.

How to cook

  • 1. Fillet sardine with hand, then rinse them with salty water and remove bones.

  • 2. Chop sardine with knife. Finely mince ginger. Finely chop Japanese leek. Mix all ingredients, miso and egg together. Place some on your palm to make it flat oval, then grill.

  • 3. Add salad greens, tomato, lemon and "kofuki-imo" (=potato dish, looks like potato is covered with powder) as sides.

provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

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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