Pacific herrings marinated in koji malt and salt
Nishin Zuke is a traditional preserved food in Hokkaido and Tohoku that is typically eaten during the long, cold winter months. The longer the fish is marinated in koji malt and salt, the better the fermentation proceeds, bringing out the distinctive flavour of the fish. The people of Hokkaido commonly prepare it in late autumn, marinating the fish with plenty of vegetables such as cabbage, daikon radish, and carrot. The rich taste of herrings combined with the sweet flavours of these vegetables will surely fill your mouth with joy.