japanese snacks, eaten with alcohol
Sake and sakana In Japan, it is customary to serve alcoholic drinks with snacks called sakana ( 肴 ), shukō ( 酒 肴 ), or otsumami ( お摘み ). These are normally quite salty and served in relatively modest portions. Sakana are normally more solid than tapa, although they are not considered a meal since they are not accompanied by rice. traditionally, the Japanese regarded sake, which is made from rice, as a stand-in for white rice served in a standard japanese meal, and as a result some Japanese do not eat rice and drink alcohol simultaneously. [ 1 ] Sakana are served in drink establishments known as izakaya. When first base seated in an izakaya, an otoshi ( お通し ) or appetizer is placed on the table before any drinks are ordered. This otoshi is covered in the otoshi tip or seating bang on the bill. common otoshi include pilfer salad ( much refilled free of consign ), japanese style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking and come to the table a few at a prison term. It is common to order a different kind of sakana as a shime, last cup of tea. Shime are much balmy dishes like noodles or fresh dishes like tamagoyaki.

It is common for sakana to besides be served at home or in secret when alcohol is consumed. There are a assortment of cookbooks that give examples of easy to prepare at home sakana. Combini and other stores that sell alcohol frequently have a excerpt of pre-packaged dry snacks, canned items, and pickles designed to be consumed as sakana. Sakana were in the first place designed to be paired with shochu or sake. Since the nineteenth hundred, the commercialize parcel for japanese beer has expanded in Japan. In 1959 beer overtook sake as the nation ‘s most democratic alcoholic beverage in taxable ship volume, [ 2 ] and at the lapp time versatile foods designed to accompany beer have become popular. There are besides sakana designed to be paired with wine. Sakana have embraced not only washoku, japanese cuisine, but besides yōshoku, western determine dishes. It is not uncommon to encounter Naporitan or italian style pasta, pizza, tall mallow, gyoza, kimchi, and namul in mod izakaya. Some of the most coarse sakana are actually yōshoku, including potato salad, korokke and early deep fried foods .

etymology [edit ]

example of traditional izakaya menu with sakana listed on tags on the wall The condition sakana traditionally refers to food served with sake, and originates from the words saka ( sake ) and na ( side dish ). Because dry pisces and salted pisces roe were popular choice for such dishes, over the years the condition sakana besides came to mean “ pisces. ” Another news for “ bite ” in japanese is otsumami ( お摘み ) .The japanese noun tsumami meaning “ something to nibble/eat with a swallow ”, which is beautified by adding an honorific prefix o and becoming otsumami. ; [ 3 ] this term normally applies to smaller dishes. Otsumami are generally simple dishes suited for otoshi ( お通し ) or preparing and eating at home. Since otoshi are placed on the table as customers sit down, they are normally dishes that can be prepared ahead of time in boastfully portions and served cold or at room temperature. This makes them attractive to housewives who wish to prepare a diverseness of sakana ahead of time. Ate ( あて ) or ategau ( あてがう ), meaning complement is besides sometimes used to refer to foods that go well with alcohol .

Types of sakana [edit ]

When drink at base sakana can be more modest. A knight bachelor or person living alone might open a can of mackerel ( sanma or saury ) in miso or soy sauce or just use a pre-packaged mannequin of sakana like pickles or japanese potato salad bought at a supermarket or convenience storehouse. Certain sakana like Kaki no tane are associated with bachelors or older men. Listed below are some common sakana .

  • Yakitori – grilled skewers of chicken and chicken parts
  • Kushiage – deep-fried skewers of meat or vegetables
  • Sashimi – slices of raw fish
  • Tsukemono – pickles
  • Kimchi – spicy Korean cabbage
  • Sakana especially popular with beer:
    • Edamame – salted and boiled soybean pods
    • Nankotsu (chicken cartilage) karaage
    • Sausages
  • Sakana especially popular with sake:
    • Shiokara – fermented, salted squid innards etc.
    • Roe
      • Uni – Sea urchin roe
      • Ikura – Red caviar (ikra)
      • Mentaiko – spicy pollock roe
      • Tarako – pollock roe
      • Sujiko – salted salmon roe

Examples [edit ]

In media [edit ]

Sakana are an everyday partially of Japan ‘s drink culture. japanese kind shows, magazines, and newspapers frequently feature recipes for homemade sakana. There are numerous food manga and zanzibar copal that focus on depicting sakana, some celebrated examples are :

  • Shin’ya Shokudō is a long running food manga about the sakana the owner of a diner that is only open from midnight to dawn makes for his eccentric patrons. It has been made into a live action drama. Unlike a standard izakaya, the owner will prepare any food a customer requests if he has the ingredients.
  • Takunomi is a 4-panel manga and anime focused on drinking at home. Each episode features a different drink, but due to Japanese drinking culture, multiple sakana and otsumami are shown being paired with each drink as alcohol is rarely drunk without a food pairing.
  • Wakakozake is a manga and anime focused on the pleasure the main character gets from pairing the perfect sakana with a drink.

See besides [edit ]

Notes [edit ]

References [edit ]