Sakana

In Japan, it is customary to serve alcoholic drinks withsnackscalledsakana(肴),shukō(酒肴), orotsumami(お摘み). These are usually quite salty and served in relatively small portions. Sakana are usually more substantial thantapas, although they are not considered a meal since they are not accompanied byrice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standardJapanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously.
Sakana are served in drinking establishments known asizakaya. When first seated in an izakaya, anotōshi(お通し) orappetizeris placed on the table before any drinks are ordered. Theotōshiis charged to the customer as a type ofcover charge. Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad,tsukemono, andshiokara. Sakana are ordered throughout the time one is drinking and come to the table a few at a time. It is common to order a different kind of sakana as ashime, last dish.Shimeare often softer dishes like noodles or sweeter dishes liketamagoyaki.
It is common for sakana to also be served at home or in private when alcohol is consumed. There are a variety of cookbooks that give examples of sakana that are easy to prepare at home.Combiniand other stores that sell alcohol often have a selection of pre-packaged dried snacks, canned items, and pickles designed to be consumed as sakana.
Sakana were originally designed to be paired withshochuorsake. Since the 19th century, the market share forJapanese beerhas expanded in Japan. In 1959beerovertooksakeas the nation's most popular alcoholic beverage in taxable shipping volume,and at the same time various foods designed to accompany beer have become popular. There are also sakana designed to be paired with wine.
Sakana have embraced not onlywashoku, Japanese cuisine, but alsoyōshoku, Western-influenced dishes. It is not uncommon to encounterNaporitanor Italian-style pasta,pizza,cheese, andgyozain modernizakaya. Some of the most common sakana are actuallyyōshoku, including potato salad,korokkeand other deep-fried foods.
The termsakanatraditionally refers to food served withsake, and originates from the wordssaka(sake) andna(side dish). Because dried fish and salted fish roe were popular choice for such dishes, over the years the termsakanaalso came to mean "fish."
Another word for "snack" in Japanese isotsumami(お摘み).The Japanese nountsumamimeaning "something to nibble/eat with a drink", which is beautified by adding anhonorific prefixoand becomingotsumami.;this term usually applies to smaller dishes. Otsumami are generally simpler dishes suited forotoshi(お通し) or preparing and eating at home. Sinceotoshiare placed on the table as customers sit down, they are usually dishes that can be prepared ahead of time in large portions and served cold or at room temperature. This makes them attractive to housewives who wish to prepare a variety of sakana ahead of time.
Ate (あて) or ategau (あてがう), meaning accompaniment is also sometimes used to refer to foods that go well with alcohol.
When drinking at home sakana can be more modest. A bachelor or someone living alone might open a can of mackerel (sanma or saury) inmisoor soy sauce or simply use a pre-packaged form of sakana like pickles or Japanese potato salad bought at a supermarket or convenience store. Certain sakana likekaki no taneare associated with bachelors or older men.
Listed below are some commonsakana.
Sakana are an everyday part of Japan's drinking culture. Japanese variety shows, magazines, and newspapers frequently feature recipes for homemade sakana.
There are numerous food manga and anime that focus on depicting sakana, some notable examples are: