''Saikyoyaki'' ( ja, 西京焼き) is a method of preparing fish in traditional

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...

by first

marinating Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...

fish slices overnight in a white

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...

paste from

Kyoto Kyoto (; Japanese: , ''Kyōto'' ), officially , is the capital city of Kyoto Prefecture in Japan. Located in the Kansai region on the island of Honshu, Kyoto forms a part of the Keihanshin metropolitan area along with Osaka and Kobe. , the ci ...

called ''saikyo shiro miso'' (西京白味噌). This dish is a speciality of

and the local white

used for the

marinade Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor b ...

is sweeter than other varieties. Secondary ingredients of the marinade include

sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...

and

mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...

. This method of marinating fish in

paste was used in

Japan Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...

to preserve fish in times before refrigeration and continues to be consumed in the present day for the rich flavor miso adds to the dish.

Spanish mackerel Scomberomorini is a tribe of ray-finned saltwater bony fishes that is commonly known as the Spanish mackerels, seerfishes or seer fish. This fish closely resembles the King Mackerel. This tribe is a subset of the mackerel family (Scombridae) – ...

(鰆) is a typical fish that is prepared in the ''saikyoyaki'' style (called ''sawara no saikyoyaki'').

Salmon Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...

, '' tachiuo'' (太刀魚) and '' gindara'' (銀鱈) fish can also be used.

References

Japanese cuisine terms Japanese seafood Fish dishes {{Japan-cuisine-stub