Namban Zuke Vinegar Marinated Fish Dutch Influence

Japan — introduced by Portuguese traders 16th century; 'Nanban' refers to those southern traders

Nanban-zuke (南蛮漬け) is a preparation of frying fish (small fish or shrimp) then marinating in rice vinegar, soy, mirin, sugar, togarashi (dried chili) and vegetables (onion, carrot, pepper). The vinegar preservation extends shelf life and tenderizes the fried pieces. The name 'Nanban' (southern barbarians) referred to the Portuguese and Dutch traders in the 16th-17th centuries who brought frying (tempura precursor) and vinegar-marinade preservation techniques. The preparation creates a sweet-sour-savory cold dish that is eaten at room temperature as an appetizer or side dish. Excellent with smelt, small horse mackerel, shrimp, or chicken.

Sweet-sour-savory balance, fried texture softened by acid marinade, chili heat — complex multi-note