Shiozake
Shiozake, also known as Japanese Salted Salmon, is found all over Japan. Most famously as part of a Japanese breakfast, and is also great in lunch boxes or as onigiri filling! It’s packed with flavour and nutrition which makes it a perfect addition to a breakfast or lunch. Learning how to make shiozake was one of the best things I’ve done, ever? When I visited Japan in the summer holidays, my Grandma would cook up a traditional Japanese breakfast for me and my sister. The smell of the shiozake being grilled would waft through to our room and lure us out of our lie-ins. Now every-time I cook my homemade shiozake, I’m reminded of those summers and my Grandma. What is Shiozake? Shiozake is a fillet of salmon that has been salted and cured over a period of time. This method was traditionally used as a way to preserve fish before refrigeration, but still today, you will find salted salmon everywhere. Usually you use 5% of the Salmons weight. So if you had 300g of salmon fillets, you would use 15g of salt. If percentages confuse you, the formula to work out 5% of 300 is: 5 divided by 100, times by 300 which equals 15. (5/100*300 = 15g) Ingredients for Shiozake (Japanese Salted Salmon) What to eat with Japanese Salted Salmon? This salmon is delicious as part of a Japanese breakfast which typically includes miso soup, a bowl of hot rice, some Tamagoyaki and a bit of natto – if you’re into it!. Another way to eat this salmon is to crumble it into flakes and use it as onigiri filling, or to make things easier, mix it into the rice and then make into onigiri. Frequently Asked Questions
