About Tsuke
"Tsuke" is a unique Japanese culinary method born from the wisdom of preserving and preparing fresh fish by marinating it in a soy sauce-based seasoning liquid. In times before refrigeration technology was developed, fast-spoiling fish like tuna would often lose their freshness by the time they reached distant markets. It was then that "Tsuke" began;by marinating fish in soy sauce, air was blocked and the salt content helped enhance preservation. However, the appeal of Tsuke extends beyond mere preservation. Umami-rich elements of the soy sauce such as amino acids seep into the fish, adding a depth of flavor which results in a mellow, rich dish. By adding mirin and sake to the "tsuke-ji" (marinade base), the fish isn't overly salty,creating both a perfectly-balanced sweet and salty flavor and aroma.Marination also changes the fish's texture,giving it extra moisture and concentrated flavor.This recipe uses salmon, which is readily available in America, to illustrate how to easily enjoy the charm of Tsuke at home. While salmon is, of course, delicious as sashimi, marinating it offers a distinctly different and delicious experience. When making Tsuke, it's important to use fresh fish and maintain a clean cooking environment. Avoid leaving it at room temperature or storing it for long periods; after preparation, refrigerate and consume it as soon as possible. If longer preservation is needed, it's recommended to portion it out and freeze it.
30 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 oz sashimi-grade salmon (block)
- 2 tbsp. soy sauce
- 2 tbsp. Japanese sweet rice wine (mirin)
- 1 tbsp. cooking sake
INSTRUCTIONS
- 1
In a medium-sized heat-resistant bowl, combine the Japanese sweet rice wine and cooking sake. Without covering the bowl, heat in the microwave (600W setting) for 50 seconds to cook out the alcohol content.
Add soy sauce to the bowl and let cool completely.
- 2
Place the salmon block into a Ziploc bag and add the cooled soy sauce mixture. Carefully remove the air from the bag, taking care to allow the pickling sauce to completely cover the salmon.
Place in the refrigerator and let rest for 15-30 minutes, then slice and use in the dish of your choice.
RecipeID
45
Tips & Notes
・Pickling fish gives it a greater depth of flavor and also lessens the fishy smell, making it more palatable for those not keen on fish.
・When pickling fish, you can even use a cut of fish whose color has faded slightly! Frying pickled fish produces a delicious and aromatic fry thanks to the soy sauce base.
・Cutting the fish before pickling will cause its color to fade; pickling the block of fish while intact will preserve the raw fish’s beautiful color and give it a delicious depth of flavor.
・If you will use the fish 1 day or more after placing it in the refrigerator, be sure to drain the pickling sauce after 15-20 minutes so that the flavor does not soak in too much and overpower the fish.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.