Saketoba is a dried product made by slicing salmon meat into thin strips, washing them with seawater, and then drying them.
The salmon, which is especially tasty among fish, is dried to remove water, so the flavor of salmon and banana is very rich. The salt content of the seawater soaks in moderately, which makes it even more flavorful.
It goes well with sake and is a popular food as a side dish for sake.
However, due to the lack of water, the salmon is hard, and people with weak teeth and jaws may not be able to eat well. In such cases, we recommend that you lightly roast it before eating. Heating in the microwave is one way to do it.
It only takes a few tens of seconds, so if you heat it lightly, the salmon and saketoba will become softer. This is because the salmon fat melts with heat. This will loosen your body and allow you to easily bite it off with your teeth.
As it cools, it becomes harder again, so eat it as hot as possible. If you add lemon juice, mayonnaise, chili oil, etc. as you like, you will be able to enjoy a different flavor.
If it’s still hard and hard to eat, soak it in sake and let it absorb water.
Specifically, first, spread the salmon toba cut to an appropriate size on the bottom of the tapper. Then pour sake so that the whole Saketoba is soaked. Then close the lid and let it sit in the refrigerator for half a day to a day. Then, Saketoba absorbs sake and becomes soft.
This Saketoba is delicious when eaten as it is, but it becomes even more delicious when roasted. By properly removing water, the taste of salmon and sake will be enriched.
It is also recommended to lay aluminum foil on the stove and heat it on it. A good scent spreads throughout the room, allowing you to enjoy the flavor not only with your tongue but also with your nose. You can also add wasabi soy sauce or sprinkle with shichimi pepper to make it even more delicious.
Please enjoy Saketoba to your heart’s content by referring to these delicious ways of eating. The skin will be softened, so please eat all of it.