Introducing the charms of Ainame and recipes
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What is Aione?
The fish known as ainame, or in Kansai, is a white sea shore fish with a body length of 25 to 30 cm. It has a refreshing taste, but is moderately fatty, providing a taste that is familiar to anglers. The season varies depending on the region, and is considered to be the most delicious in spring in Kansai and early summer in Kanto. When choosing a fresh anime, it is best to choose one with slimy skin.
How to eat Ainame
Ainame has many small bones, so when cooking, it is easier to eat by cutting the bones. You can enjoy it in a variety of cooking methods, such as teriyaki, boiled vegetables, hot pot dishes, and bowls. It is also a great sashimi if it is fresh.
Ainame fried chicken
- Aione: 1
- Chicken: 8-12 bottles
- Salt and pepper: a little each
- Hard powder: Appropriate amount
- Fried oil: Approximate amount
- Remove the anime into three pieces, remove the abdominal bone, make a small, deep cut, and do a bone slit. Cut into pieces that are easy to eat.
- Season with salt and pepper, sprinkle with hard flour and fry in oil at 180°C.
- Lightly cut the peppers into the oil and stir-fry them quickly.
Aionemite kinome yakisoba
- Ainame: 1 (approx. 600g)
- Kinbuds: 15-20 sheets
- Green Asparagus: 4-6 bottles
- Dipping sauce (Ingredients are prepared as needed)
- Remove the ainame into three pieces and remove the abdominal bone. Attach the skin to the cutting board, place a knife at a distance, and cut into 6-7cm lengths.
- Combine the ingredients for the dipping sauce and soak the ainame for 30 minutes to 1 hour.
- Cut the kinbuds into small pieces and bring to a boil. Peel the asparagus and cut into 4cm lengths.
- Grill the ainame and add the dipping sauce and kinome. Grill asparagus and serve with dipping sauce.
Ainame has a unique flavor and allows you to enjoy a wide variety of dishes. Try these recipes and enjoy the charm of Ainame to the fullest.
We also introduce special recipes using Aioname
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