关于渍け
"渍け"是一种独特的日本烹饪方法，源于将新鲜鱼类浸泡在以酱油为基础的调味液中进行保存和处理的智慧。在冷藏技术尚未发展的年代，金枪鱼等容易腐烂的鱼类往往在运抵远方市场之前就已失去新鲜度。正是在那时，"渍け"应运而生——将鱼浸泡在酱油中，隔绝空气，盐分有助于延长保存时间。然而，渍け的魅力远不止于保存。酱油中富含鲜味的成分，如氨基酸，会渗入鱼肉，增添层次丰富的风味，使菜肴变得醇厚浓郁。在"渍け地"（腌制底料）中加入味醂和清酒，鱼肉不会过于咸腻，从而形成甜咸平衡的完美风味与香气。腌制还会改变鱼肉的质地，使其更加湿润，风味更加浓缩。本食谱使用在美国容易获得的三文鱼，展示如何在家中轻松享受渍け的魅力。三文鱼作为生鱼片当然美味，但腌制后则带来截然不同且同样美味的体验。制作渍け时，使用新鲜鱼类并保持干净的烹饪环境非常重要。避免将其置于室温下或长时间储存；准备好后，请冷藏并尽快食用。如需较长时间保存，建议分份冷冻。
Yoshiro Takahashi
个人资料
食材
份量 2
原始食谱（1倍）可制作 2 份
调整食谱份量时，部分食材的比例可能需要微调。请根据实际情况调整，并按口味进行调味。
- 8 oz 刺身级三文鱼 (整块)
- 2 tbsp. 酱油
- 2 tbsp. 日本甜米酒 (味醂)
- 1 tbsp. 料理酒
步骤
- 1
在一个中等大小的耐热碗中，将日本甜米酒和料理酒混合。不盖碗盖，用微波炉（600W）加热50秒以去除酒精成分。
将酱油加入碗中，待其完全冷却。
- 2
将三文鱼块放入密封袋中，加入冷却后的酱油混合物。小心地排出袋中的空气，确保腌制酱汁完全覆盖三文鱼。
放入冰箱静置15-30分钟，然后切片用于您喜欢的菜肴。
食谱ID
45
小贴士与备注
・腌制鱼类能赋予其更深层的风味，同时减少腥味，使不喜欢鱼腥味的人更容易接受。
・腌制鱼时，即使使用颜色稍微褪色的鱼块也没问题！腌制后的鱼经过煎炸，因酱油底料而产生美味的香气。
・切块后再腌制会导致颜色褪色；将整块鱼腌制可以保留生鱼美丽的颜色，并赋予其美味的深层风味。
・如果将鱼放入冰箱后1天或更长时间才使用，请务必在15-20分钟后沥干腌制酱汁，以免味道过于浓郁而盖过鱼的本味。
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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.