RE: A Culinary Saturday: Embracing the Bustle with Love and Food
My husband wrote about Nanbanzuke, and now I want to write a blog about it.
Nanbanzuke, a dish celebrated in my hometown in the southern regions of Japan, carries a rich history that traces back to the Muromachi Period (1336AD-1392AD). Though it’s widely believed that the concept of Nanbanzuke arrived in Japan from Spain or Portugal around the 15th to 16th centuries, its essence has been deeply rooted in Japanese culinary tradition ever since. Initially inspired by Escabeche, a European dish of marinated fish or meat cooked in an acidic sauce with spices, Nanbanzuke has evolved to suit the Japanese palate.
The term ‘Nanban’ referred to Europeans during that era, highlighting the influence of European technology and culinary practices in Japan, particularly in Kyushu Island. Japanese adaptations of European dishes, like Nanbanzuke, reflect cultural integration and showcase local innovation in culinary arts.
Nanbanzuke, especially popular in the hot and humid summers of my small hometown, is cherished for its ability to prolong the shelf life of food, thanks to the vinegar in its marinade. While the local favorite is Chicken Nanbanzuke, I prefer using salmon, offering a delightful twist to this traditional dish.
Here’s how to create Salmon Nanbanzuke, a dish that marries the robust flavors of Japan with the zesty charm of European cuisine:
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Ingredients:
Salmon (1 lb)
1 carrot
1 bell pepper
½ red onion (sweet or yellow onions are also suitable)
1 TBSP olive oil
2 TBSP cornstarch (adjustable to preference)
2 TBSP potato flour (adjustable to preference)
Seasoning of choice (e.g., Slap Ya Mama)
For the Pickled Sauce:
1 Cup Dashi (Japanese soup stock, available at oriental stores)
2 TBSP Soy Sauce
3 TBSP sugar (adjust according to taste; I use a bit more than my parents did. Brian likes a bit sweeter)
½ tsp salt
Sliced dry Japanese chili for an extra kick
Preparation Steps:
Prep the Salmon: Cut the salmon fillet into bite-sized pieces for easy eating.
Coat the Salmon: In a bag, combine 1 TBSP olive oil, cornstarch, and potato flour. Add the salmon pieces and shake well to coat evenly.
Cook the Salmon: Though traditionally fried, use an air fryer at 400°F for about 10 minutes for a healthier option. This method ensures a crispy finish with less oil.
Prepare the Vegetables: Shred the carrot, bell pepper, and red onion, which allows the vegetables to blend seamlessly with the pickled sauce.
Simmer the Sauce: Bring the pickled sauce ingredients to a boil in a pot, ensuring the sugar dissolves completely.
Combine and Marinate: Layer the cooked salmon and vegetables in a glass container and pour the hot sauce over them. Seal and refrigerate.
Serve Chilled: The flavors of Nanbanzuke intensify overnight. It’s best enjoyed the next day and can last for a few days when refrigerated.
Salmon Nanbanzuke is a testament to the beautiful blend of cultures and the versatility of Japanese cuisine. This dish pays homage to its European roots and celebrates the unique adaptation that makes it distinctly Japanese. Whether you’re a fan of traditional recipes or enjoy experimenting with flavors, this dish will surely delight your palate and introduce you to a world where culinary traditions merge seamlessly.