Nanbanzuke

Nanbanzuke is a Japanese dish consisting of fried fish that is marinated in vinegar and served with vegetables. The fish used for nanbazuke is usually small yellowtail, smelt, blue mackerel, or whiting, while the marinade typically consists of vinegar, sake, mirin, soy sauce, and sugar.

The vegetables which are marinated with the fish include onions, cucumbers, red chili, and carrots. Immediately after the fish has been fried, it should be placed in the marinade so it can absorb it. Once prepared, nanbanzuke is traditionally served chilled or at room temperature, making it ideal for hot summer days.

The word nanban means foreign, referring to Portugal and Spain who introduced deep-frying, onions, and hot peppers to Japan, while the word zuke or dzuke means marinated.