“Ça va” in French = “Saba” which means Mackerel in Japanese. Canned Mackerel, this unexpected item has gained popularity in Japan about a year ago, when a TV program introduced that it contained rich in essential fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both said to be effective in preventing lifestyle-related diseases, brain activation and diet. Since then the canned mackerel has now become a boom, look to the canned mackerels brands available in Japan has increased considerably.
「鯖缶」ブームは飽きられことなく相変わらず続いていますね。本屋さんには多々の鯖缶レシピ本。ネットでは鯖缶レシピやら日本のブームは毎回関心するばかりです。消費者が一斉になびくマーケットは欧米ではなかなか見受けられませんが、、、私自身もついつい一緒に調べたりして(笑)。結局日本人ですね。
Cookbooks and so many sites, dedicated for cooking just canned mackerels can be seen all over Japanese internet sites, quite ridiculously fun to browse around the created ideas and recipes. I-myself being a bread maker, I’ve developed a mackerel pâté using canned mackerel and coconut oil, to increase the health factor furthermore, joining some of my pâté recipes.
そんな風潮に影響され「鯖缶」をつかってパン用の「パテ」を作ってみました。鯖の臭みを多少取るために青ネギをつかい、オイルはさらにココナッツオイルを使って健康度をあげてみました。フランスパンやカンパーニュには言うまでもまく合います。

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