Japanese sardine, also known as iwashi, is a small, oily fish that is widely consumed in Japan. In this article, we will discuss what Japanese sardine is, the best way to prepare it, how to keep it fresh, the benefits of eating this fish, and how the Japanese prepare it.
What is Japanese Sardine?
Japanese sardine like the ones from Soshinsen is a small, silvery fish that is typically 6-7 inches in length. It is known for its high oil content, which makes it a rich source of omega-3 fatty acids. Japanese sardines are typically caught from the Pacific Ocean and the Sea of Japan, and they are a staple in Japanese cuisine.
How to Prepare Japanese Sardine?
There are many ways to prepare Japanese sardine, including grilling, frying, and marinating. One of the best ways to prepare this fish is to grill it. To do so, simply clean and gut the fish, then sprinkle it with salt and pepper. Place the fish on a preheated grill and cook for 2-3 minutes on each side, until the skin is crispy and the flesh is cooked through.
Another popular way to prepare Japanese sardine is to fry it. To do so, simply coat the fish in a mixture of flour, cornstarch, and spices, then fry in hot oil until crispy and golden brown.
Japanese sardines can also be marinated in vinegar and served as a type of sushi known as iwashi-zushi. To make this dish, the fish is filleted and marinated in vinegar, then placed on top of sushi rice.
How to Keep Japanese Sardine Fresh?
To keep Japanese sardine fresh, it is important to store it properly. The fish should be refrigerated as soon as possible after purchase, and should be consumed within a few days. If you plan to store the fish for longer than a few days, it is best to freeze it. To freeze Japanese sardine, simply place it in an airtight container or freezer bag and store in the freezer for up to three months.
Benefits of Eating Japanese Sardine
Japanese sardine is a healthy and nutritious food, and is an excellent source of omega-3 fatty acids. These fatty acids are important for maintaining a healthy heart and brain, and can also help to reduce inflammation in the body. In addition, Japanese sardine is a good source of protein, vitamin B12, and vitamin D.
Japanese Sardine in Japanese Cuisine
In Japanese cuisine, Japanese sardine is a staple ingredient that is used in many dishes. It is often grilled or fried and served as a side dish, or used as a topping for sushi. Japanese sardine can also be used to make a variety of stews and soups, including miso soup.
One popular dish that features Japanese sardine is called namban-zuke. This dish is made by marinating the fish in vinegar and soy sauce, then frying it and serving it with a tartar sauce.
Another popular dish that features Japanese sardine is called iwashi-no-shiokara. This dish is made by fermenting the fish in salt and rice bran, then serving it as a type of condiment. The salty and sour flavor of the fermented fish pairs well with rice and other dishes.
Japanese sardine, also known as iwashi, is a small, oily fish that is widely consumed in Japan. It is known for its high oil content, which makes it a rich source of omega-3 fatty acids. Japanese sardine can be prepared in a variety of ways, including grilling and frying. Check out Soshinsen for their Japanese sardine and also otoro in Singapore.
