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The sea bass we will introduce this time is a fish that has been eaten since ancient times, as its name appears in the Kojiki as "Susuki."
One theory is that the flesh is so white and clean that it looks as if it has been rinsed, and so the name suzuki comes from the Japanese word "susugi" (astringent).
Today's contents: "Auspicious Suzuki"
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Suzuki, which also appears in the Tale of the Heike
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Suzuki appears not only in the Kojiki but also in the Tale of the Heike.In the Tale of the Heike, Taira no Kiyomori was on a boat to visit Kumano Gongen when a large sea bass jumped into the boat. Kiyomori believed that it was a good omen that a sea bass, which has the property of swimming vigorously, had jumped into the boat, so he cooked the sea bass and enjoyed it with everyone.
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The lucky fish "Suzuki"
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The Suzuki is also known as a fish that changes its name as it grows, and has many different names. The Suzuki has long been loved by the Japanese as an auspicious fish.
This fish is also recommended for celebratory menus such as birthday parties. A simple salt-grilled version is delicious in Japanese cuisine, but Western-style meunière and marinade versions are also popular. Try incorporating sea bass, which has white flesh and a mild flavor, into your menu in a variety of ways.
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Colorful marinated sea bass
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The fried sea bass and finely chopped vegetables are marinated in a liquid, making them moist and easy to eat. Best of all, the colorful dish stimulates your appetite.
Menu: Broccoli pasta, soy milk miso soup (onion, potato)
Allergens: 8 specific ingredients that must be labeled "Wheat flour"
Allergy precautions: Substitute rice flour or potato starch for wheat flour.
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