Mizunamasu
What is Mizu-namasu?
Mizunamasu
Mizunamasu is a dish made by processing fresh bluefish such as horse mackerel and Japanese hare (Isaki / Isagi) and placing them, together with shiso leaves, Myoga, ginger and cucumber, in miso dissolved in cold water, and is one of the fishermen’s dishes of Boso and a local speciality of Chiba Prefecture.
Similar recipes exist outside Chiba and are called ‘Gawa’ or ‘Gawa-ryori’, depending on the region.
A refreshing and stamina-boosting ‘summer dish’, it is a well-balanced mixture of the vibrant flavour of fish, the freshness of savoury vegetables and the aroma and saltiness of miso, resulting in a crisp and refreshing taste.
A different recipe is to make ‘Namero’ first and then add it to cold miso soup together with cucumber.
