# Sangayaki ｜ Our Regional Cuisines

**Cuisine Name**: Sangayaki

**Region**: Our Regional Cuisines

## Main Lore Areas
Around the Bōsō Peninsula Region

## Main Ingredients Used
Horse mackerel or mackerel

## History, Origin, and Related Events
In the area around the Boso Peninsula, horse mackerel, sardines, and Pacific saury catches have been abundant since ancient times."Namero" was the most convenient way for fishermen to prepare dishes from fresh fish on their unstable boats, as they only need to finely chop them together with miso. It turned out that the dish was so delicious that people couldn't help licking their plate clean, leading to "the name namero", which means to lick. When fishermen went to work in the mountains, they would carry "namero "in abalone shells and cook it by steaming or grilling it in their mountain huts. In the old Chiba dialect, the word for "house" is pronounced as "ga" in some cases. So, this dish came to be called" Sangayaki" (where san means mountain, ga means house or hut, and yaki means grill).

## Opportunities and Times of Eating Habits
Horse mackerel is available year-round, but it tastes best in early summer before their spawning season.

## How to Eat
Sangayaki can be prepared by grilling "namero "alone on a flat iron plate or stuffing "namero" into scallop or abalone shells and grilling them on a barbeque net. The key to making delicious "sangayaki" is to thoroughly pound "the namero "until it has a sticky texture. When done correctly, it will turn out tender and delicious. It is commonly eaten as a side dish with rice or as snacks to go with alcohol.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Nowadays, sangayaki is not only enjoyed in Chiba and is frequently found on menus at Japanese bars and seafood restaurants all over Japan. "The Minami-Boso Namero Research Society "was established in 2009 to promote" namero "and "sangayaki "as local dishes of Minami-Boso nationwide. Participating restaurants have come up with unique menus to allow locals and tourists visiting Chiba to savor "namero" in various ways.

## Ingredients
- Mackerel whole fish: 1
- Miso: 2 tablespoons
- Ginger: 20g
- Onion: 1／2 piece
- Bell pepper: 1 piece
- Perilla leaves: 5 pieces
- Scallop or abalone shells: 5 pieces

## Recipe
1. 1. Fillet the mackerel into 3 pieces, remove the skin, and finely mince it with a knife. Then, add miso and continue pounding.
2. 2. Julienne the ginger, finely dice the onion and bell pepper, and mix them together with the mince in step 1.
3. 3. Prepare scallop or abalone shells and stuff them with the mixture from step 2. Cover them with perilla leaves, place them on the grill, and let them cook until the fish meat inside puffs up. If you don't have scallop or abalone shells, you can use a plate instead.

## Provider Information
provider : Recipe provided by: "Regional Dishes of Bōsō" (Published by Chiba Agricultural Cooperative Publishing Department)

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