Sangayaki
What is Sanga-yaki?
Sangayaki
Sangayaki (山家焼き・さんが焼き・さんがやき) is
a ‘Namero’ made by pounding raw fish such as horse mackerel, sardines and saury with condiments such as spring onions, ginger and shiso and miso, then heating them in a frying pan, net or iron plate.
One of the fishermen’s dishes said to have originated in the coastal areas of the Boso Peninsula in Chiba Prefecture. Also known simply as ‘Sanga’.
It is said to have originated when fishermen would stuff abalone and other shells with ‘Namero’ when they went to work in the mountains, and then grill or steam them in their mountain huts (Yama no ie, Sanga) to heat them up and eat them between jobs.
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