Saikyo Yaki Saba 2pcs 鯖魚西京漬
Saikyo Yaki Saba 2pcs 鯖魚西京漬
Saikyo Yaki Saba 2pcs 鯖魚西京漬
Saikyo Yaki Saba 2pcs 鯖魚西京漬
Saikyo Yaki Saba 2pcs 鯖魚西京漬
Saikyo Yaki Saba 2pcs 鯖魚西京漬

Saikyo Yaki Saba 2pcs 鯖魚西京漬

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金華さば 西京漬け 2切  (宮城産)

金華山沖は、三陸の中でも黒潮と親潮が混ざり合う栄養豊富な海で良質な漁場です。

ふっくらジューシーな身に味噌の甘みがとけ込んだ「サバ西京漬」
優れた栄養価で近年人気の高まるサバ。 脂のりが良く旨みもたっぷリで、毎日でも食べたい美味しさです。
ご飯のお供に酒の肴に。ついついお箸が進む逸品です。

Saikyo-miso is a kind of miso made in Kansai (the western region of Japan), particularly in Kyoto.  It’s sweet, white color tinged with yellow and contains lots of komekoji (rice malt).
Saikyo-Yaki is a dish of grilled fish after marinating the fish in Saikyo-miso with mirin and sake.  Fish marinated in miso increases the amount of amino acid such as glutamine, glycine, leucine and said to add umami, a tastiness of food which pairs beautifully with rice.  What’s better, it’s less salty compared to standard brown miso.   Gently wipe off excess marinade from the fillet (but don't rinse it off) and grill or broil until well browned.

西京燒,是以西京漬醃魚肉後再直接燒的料理,當中的醬汁以白味噌做底,可加酒、味醂等調味,混成西京漬,味道帶甜。西京燒鯖魚是大部分日式餐廳的必有菜式,也是日本人常吃到的家常菜。 打開袋子把多餘的西京漬抹去(不要用水沖洗) 放進烤箱10分鐘後就可以上菜