Looking for a healthy Japanese recipe that’s packed with flavor and simplicity? This refreshing fish salad, inspired by a traditional dish from Saga Prefecture in Kyushu, brings together the essence of Japanese cuisine with a touch of personal history.
Saga, located southwest of Fukuoka, may be one of Japan's smallest and most rural prefectures, but its traditional Japanese dishes deserve the spotlight. This particular recipe—sometimes described as a Kyushu-style ceviche—is a delicious and light addition to your repertoire of Japanese recipes.
Though I didn't spend much time in Saga myself (a story involving a short-lived romance and bittersweet memories), this dish helped reconnect me to its culinary roots. Plus, I realized my menu was missing something both healthy and refreshingly simple.
🐟 What is it?
A lightly cured mackerel salad tossed with crisp vegetables and a flavorful sweet miso sauce—perfect for those looking for an easy Japanese dinner or a unique appetizer. It's a dish that celebrates Japanese food culture while remaining approachable and nourishing.
🧑🍳 Servings:
4–6 people
🧂 Ingredients
For the Fish:
For the Sweet Miso Sauce:
For the Vegetables:
To Serve:
Toasted sesame seeds (for garnish)
200ml rice vinegar
½ tsp salt
10g sugar
2 tsp mirin
½ tsp soy sauce
40ml of the fish curing liquid (from the mackerel prep)
50ml mirin
1 tsp sesame oil
65g white or awase miso
100g carrot, peeled
60g cucumber
Salt (for draining vegetables)
🐟 How to Prepare the Mackerel
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Prep the Fish: Remove pin bones and skin. To peel the skin, place the fillet skin-side down, make a shallow cut near the tail, grip the skin, and peel gently. Don’t worry if the first few attempts are messy!
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Slice & Cure: Cut the fish into 1cm bite-size chunks. In a bowl, mix vinegar, salt, sugar, mirin, and soy sauce until dissolved. Add the fish and refrigerate for 4 hours, tossing halfway through. Save 40ml of the liquid for the sauce.
🍶 Make the Sweet Miso Sauce
Crush sesame seeds using a mortar and pestle until roughly powdered. Mix with miso, mirin, sesame oil, and the reserved curing liquid. The sauce should be slightly chunky but well-blended.
🥒 Prepare the Vegetables
1-Slice the daikon and carrot into thin matchsticks (8mm wide, 2mm thick).2-Salt generously and leave to drain for 1 hour. Rinse well with cold water, multiple times if needed, until not overly salty.
3-Cut the cucumber in half lengthwise, remove seeds, and slice into thin half-moons. Use a mandoline for best results.
🍽️ Assemble and Serve
Toss the cured mackerel, drained vegetables, and sweet miso sauce together. Serve in small bowls, garnished with chopped chives and sesame seeds.
📝 Final Thoughts
This Kyushu-style Japanese fish salad is not only light and flavorful but also a unique representation of regional Japanese cooking. Whether you’re a fan of healthy Japanese dishes or just looking to try something new, this recipe brings a fresh take on traditional Japanese food right to your table.
