History and culture of mackerel: The world of mackerel rooted in Japanese food culture

History and origin of fish names

Maji, also known as Maji, is a fish that is deeply rooted in Japanese food culture. The name is different in different eras and regions.

For example, in the Imperial Museum Fish Specimen Catalog (1897), it is stated that horse mackerel can be found in Hokkaido, Sado, Niigata, and Tokyo Market. In addition, in "Wakan Sansai Zukai" (1712), the word "aji" is used, and "aji" is read as "aji", and the sound of "so" is also associated.

In the Edo period, in the Uokan (1831), the character "horse horse mackerel" was read as "shin," and there is a theory that it came to be called "aji" because it means "good taste."

This name was widely used in Tsukiji Market in the 1980s. Furthermore, there is a theory that the letter "maji" represents "san" (March) because the lunar calendar is the season for maji.

Characteristics and ecology of mackerel

Mackerel is widely distributed from Hokkaido to the southern coast of Kyushu, the Seto Inland Sea, Yakushima, and Tanegashima. It is particularly common in the Sea of ​​Japan, the East China Sea and the Pacific coast, and although it is rare, it is also distributed in the Yellow Sea, Bo Sea, all coasts of the Korean Peninsula, Taiwan, China's East China Sea and South China Sea coast, and Hainan Island.

The spawning season is from January to November, with the peak period of egg laying, especially in western Japan, from January to May, and in eastern Japan, from May to July. It is known to eat shrimp, plankton, juvenile sardines, and polychaetes.

There are two types of horse mackerel: "black horse mackerel" and "white horse mackerel". The back of the body is yellowish, and is rich in fat and inhabits shallow coastal waters. In contrast, black horse mackerel migrates offshore, and is characterized by elongated figures with low fat content.

Regional and market names

Maji is called by various names depending on the region. Local and market names have a long history, with each region having its own unique name. These names reflect the local culture and history and its relationship with maji.

Recommended recipes for horse mackerel

Here we will introduce some recommended recipes using horse mackerel.

Simmered horse mackerel

• material(4-6 servings, 180kcal):
  • Fried horse mackerel: 8
  • Apple Vinegar: 1 cup
  • Ginger (thin slices): 5-6 pieces
  • Soy sauce, sugar, sake
• Cooking Procedure:
  1. Remove the mackerel, remove the belly cotton and gills, and wash it, wipe off the water.
  2. Put 3 cups of apple cider vinegar and water in a wide pot, add the horse mackerel and ginger, put a drop lid on it, and when it comes to a boil, turn low heat and simmer for about an hour.
  3. Discard the broth, add 1/2 cup soy sauce, 5 tablespoons sugar, and 3 tablespoons of sake, then put a drop lid on and simmer over low heat for about 30 minutes. Simmer until the juices are gone, then serve in a bowl and add the kinbuds.

Fresh green vinegar from the horse mackerel

• material(4 servings, 140kcal):
  • Sashimi horse mackerel: 4 fish (approx. 600g)
  • Cucumber: 1 bottle
  • Myoga: 1 piece
  • Salt, vinegar, sugar
• Cooking Procedure:
  1. Grade three pieces of horse mackerel, remove the abdominal bones, remove the bloody bones and peel the skin, sprinkle salt and squeeze the flesh, sprinkle with vinegar and add some juice.
  2. Slice the myogata into thin slices, lightly simmer in boiling water, then pickle with vinegar, sugar and salt.
  3. Make fresh green vinegar. Grate the cucumbers, drain the juice, add seasonings and mix.
  4. Make a notch in the horse mackerel, cut it and serve in a bowl, pour fresh green vinegar and serve with myogata, and top with red taro.

Nanban pickled horse mackerel

• material(4 servings, 270kcal):
  • Small horse mackerel: 12
  • Large onion: 1 piece
  • Thin onion: 2 bundles
  • Red Chicken: 2 bottles
  • Rice vinegar, sugar, salt, soy sauce
  • Salt, flour, deep-fried oil
• Cooking Procedure:
  1. Remove the mackerel, remove the gills and belly cotton, wash them, and drain them.
  2. Make nanban vinegar. Slice the onions into thin slices, slice the thin onions and red chives into rounds, add rice vinegar, sugar, salt, soy sauce and water and mix.
  3. Sprinkle salt on the horse mackerel, sprinkle with flour, fry in oil at 160°C, and soak it in Nanban vinegar for 30-40 minutes.

summary

Maji is an essential fish in Japan's food culture due to its rich flavor and rich nutrition. The origin of the name and the names of each region reflect the history and culture of all parts of Japan. Its ecology and characteristics can also be said to represent the diversity of Japan's natural environment.