Today's dish, Fishs pickled in malted rice as a year‐end present

Thank you very much, my friend.

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Fishs pickled in malted rice

　Since ancient times, the human race has benefited from microorganisms by creating various fermented foods. Japan has internationally well known fermented foods such as soy sauce and miso, sake, dried bonito and natto, but it seems that with its hot, humid summers and cold winters.

　Pickling in rice-bran paste is one of the ways of preserving fish that developed in Japan, an island country with plentiful fish.  This dish is made in almost every area on the Japan Sea coast, and it has many different names.  The fish used include sardines, herring, mackerel and blowfish.  The head and entrails of large fish are removed, and the fish are cut into three fillets. Small fish are salted and then pickled in rice-bran paste as they are.  Blowfish are soaked in salted water, dried, and then pickled in rice-bran paste.