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HOME Recipe

Pickled mackerel with scent

Japanese food
Seafood side dishes
Tamura Takashi
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It's easy to do because you just cut the mackerel and vegetables and soak them in umami vinegar.
Cooking time: 20 minutes
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How to make it
1

Cut the mackerel into easy-to-eat sizes.

2

The mackerel and myo cut into bowls, add lemon, yuzu and ginger, and mix, then add umami vinegar, soak for about 10 minutes, and finally topped with shiso leaves to finish.

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