“Wakasagi” Fish Escabeche
Wakasagi is a Japanese smelt, Hypomesus nipponensis.
Escabeche dish is generally called “Nanbanzuke” in Japanese, written “南蛮漬け” in Kanji literally “southern barbarian pickle”
“Wakasagi” is popular as an ingredient of “Nanbanzuke”.
They become adult in one year.
Marinated them in vinegar, soy sauce, salt and sugar.
is a Japanese smelt, Hypomesus nipponensis. 公魚（わかさぎ） literally “public fish” 公 is derived from “御公儀の魚” literally “fish of Shogun family”
is a Japanese escabeche. Fried fish pickled in vinegar flavored with chili pepper and welsh onion. 南蛮漬け（なんばんづけ） literally “southern barbarian pickle”