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  7. Sakana no Tataki/Namerou (Minced Fish)

Sakana no Tataki/Namerou (Minced Fish) ｜ Our Regional Cuisines

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  • Mie Prefecture

    Sakana no Tataki/Namerou (Minced Fish)

Sakana no Tataki/Namerou (Minced Fish)

Related images

These images of local cuisine may not be downloaded.

  • Sakana no Tataki/Namerou (Minced Fish)

    Image Source : Miyo Narita

  • Sakana no Tataki/Namerou (Minced Fish)

    Image Source : Miyo Narita

  • Sakana no Tataki/Namerou (Minced Fish)

    Image Source : Miyo Narita

  • Main lore areas

    Easten Kishu Food Culture Area, Ise-Shima Food Culture Area (Fisher’s Village Area along the Kumano-nada Sea)

  • Main ingredients used

    Small fresh fish like small horse mackerel and threeline grunt, Meat of big fish like bonito, Green shiso

  • History/origin/related events

    One of the ways to eat small fresh fish with blue back in the fisher’s town from Shima region to Eastern Kishu region along the Kumano-nada Sea is "tataki" (=to mince fish). This is invented in order to enjoy freshly caught fish while it’s still fresh. A part of Shima region it is called "Namerou", but people in Eastern Kishu region don’t call same. "Mie Prefecture dialect folk language collection" (total 6 volumes and additional 1 volume), which includes 86,000 words from Mie Prefecture, doesn’t include "namerou", so it is considered that it came from Boso Peninsula by the road on the sea of Kuroshio Current, then used in the part of Shima region.

  • Opportunities and times of eating habits

    It is eaten all the year, especially during cold time. The bonito caught in October is called "modori-gatsuo" (means ‘returned bonito), and you can enjoy fatty and rich flavour. It would be delicious when you add condiments you like and mince fish to eat.

  • How to eat

    Remove head, guts and scales from small fish, and mince it with bone and skin. When you add green shiso or other condiments in the middle of mincing, mince further together. Scoop with green shiso leaf and dip into soy sauce to eat. Also, you can make dumplings and add to miso soup. They call "tataki" made from big fish like bonito when it is prepared by making fillet freshly caught fish while it’s still alive and slicing thick, and separate from "sashimi" made after delivered to the land. However, when they use peeled bonito and minced in the same way, they call "bonito namerou".
    You can eat as it is, whereas the recent trend is to put it on top of cooked rice and to grill like hamburger steak.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    The recipe of "bonito namerou" is introduced as a fisher’s dish on the Mie Prefecture’s website. It is also served as an appetizer at "izakayas (=Japanese bars)".

RECIPE

Ingredients (5 servings)

  • Horse mackerel 5
  • Miso As needed
  • Green shiso Several pieces
  • Ginger 1 piece
  • [Seasoning A Nihai-zu (soy and vinegar dressing)] Salt A little
  • [Seasoning A Nihai-zu (soy and vinegar dressing)] Vinegar As needed
  • [Seasoning A Nihai-zu (soy and vinegar dressing)] Soy sauce As needed

How to cook

  • 1. Soak horse mackerel into salted water with ice for 5~6 minutes, then remove scales.

  • 2. Remove scute from fish, then remove head and guts. Rinse well to clean inside its belly. For big fish, fillet it. Wipe off liquid well.

  • 3. For small horse mackerel, mince it with bones with a knife. When you fillet big fish, chop it first, then mince with a knife. When you mince fish, mince green shiso, miso and ginger together.

  • 4. Serve it on a plate. Eat with seasoning A.

  • 5. Sometimes put minced fish on a green shiso leaf and dip into soy sauce to eat. You can put condiments on top of fish in this case.

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

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