# Ajino sanbai(Horse Mackerel in Sanbaizu Sauce) ｜ Our Regional Cuisines

**Cuisine Name**: Ajino sanbai(Horse Mackerel in Sanbaizu Sauce)

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout the prefecture

## Main Ingredients Used
Horse mackerel

## History, Origin, and Related Events
Formerly, when we would help haul a seine ashore in the summer, the fishermen would share horse mackerel and sardines with us children or adults. Aji no Sanbai ("horse mackerel in sanbaizu sauce") is a regional dish that uses fresh small fish. Putting the fish in vinegar will soften its bones, and one will be able to eat the entire fish; moreover, it is an ingenious way to increase the fish's preservability.They say horse mackerel got its Japanese name "aji" (a word that is a homonym for another word that means "flavor") because it tastes good among all fishes. One will be able to catch small horse mackerels in the Seto Inland Sea between summer and fall. They grow to about 15cm in the fall, which is the best season for them. Because the Seto Inland Sea has many shallows and an abundant supply of plankton, a food, the sea is blessed with an abundance of marine products throughout the year, and various fish dishes have been handed down from long ago.

## Opportunities and Times of Eating Habits
One uses horse mackerel, which enters the Seto Inland Sea between summer and fall. Horse mackerel has become familiar since ages ago as a part of the food and drinks of summer festivals. The refreshing acidity of sanbaizu sauce also whets the appetite in hot summers. Also, one can eat the entire fish. Thus, in addition to the intake of protein and fats, the intake of calcium from the bones has also contributed to promoting one's health.

## How to Eat
Remove the horse mackerel's guts. Broil the horse mackerel so that it turns deep brown. Make the sanbaizu sauce (vinegar, soy sauce, sugar, etc.). Add spices such as chili peppers, finely chopped ginger, or thin strips of Japanese ginger. Put the freshly broiled horse mackerel into the sanbaizu sauce. Finally, garnish the horse mackerel with sudachi citrus fruits or green perilla, as you like. In addition to using horse mackerel, one can also make the dish using small fish such as the Japanese sardinella or a sillaginoid fish.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to making the dish at home day-to-day, one can enjoy the dish at restaurants in the prefecture.

## Ingredients
- Horse mackerel: 8 small fishes
- Seasoning A (Sanbaizu sauce): Vinegar: 1／2 cup
- Seasoning A (Sanbaizu sauce): Sugar: 50g
- Seasoning A (Sanbaizu sauce): Dark soy sauce: 70ml
- Seasoning A (Sanbaizu sauce): Broth: 50ml (the acidity is weakened)
- Seasoning A (Sanbaizu sauce): Salt: a small quantity

## Recipe
1. 1. Remove the guts of each horse mackerel. (The meat of a small horse mackerel crumbles, so one should not remove its guts or scales.)
2. 2. Place the horse mackerel on a grill. Broil the fish so the side facing you turns color. When the side turns a deep brown, turn the fish over. Broil the horse mackerel until its insides are cooked.
3. 3. Combine the ingredients of Seasoning A and make a sanbaizu sauce. Add chili peppers, finely chopped ginger, or Japanese ginger, depending on the season.
4. 4. Place the hot, freshly grilled horse mackerel from (2) into the sauce from (3). Turn the horse mackerel over at intervals for the flavors to soak through. Garnish the horse mackerel with sudachi citrus fruits cut into round slices or wedges. Or decorate the horse mackerel with green perilla.

## Provider Information
provider : Recipe provided by: The Agricultural Management Division, Agricultural Administration Department of Kagawa Prefecture

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