November 10, 2008


Zuke was a great invention in the Edo period that enabled the use of tuna as toppings (neta) for nigiri zushi (< sushi).
Zuke is simply a process of marinating fish (especially tuna) in soy sauce. The primary purpose of zuke is preservation.
In the age of advanced freezing technology, however, the primary purpose is all but forgotten. Nowadays, zuke is often nothing more than just seasoning with soy sauce (or other soy-based sauce).
Nevertheless, zuke is still a good way to preserve leftover sashimi for up to three days (refrigeration required).

The other day, I simply marinated leftover sashimi in soy sauce. Sometimes, I use a 1:1:1 mixture of mirin, sake, and soy sauce.
I had a zuke don (bowl) for lunch the next day.
Zuke is also used to refer to something marinated in this way.

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