The season of the harvest fish is from winter to early summer.
The SAIKIYOU-ZUKE of hervest fish is used for grilled foods of KAISEKI cuisine wellThe taste is very refined, and exquisite.This time we will introduce the Harvest Fish SAIKIYOU -ZUKE.


  • Hervest Fish
  • Saiyou-Miso


  • Japanese Sake
  • Sweet sake
  • Salt

How To Make

  1. Because the scale of hervest fish is very small, and remove scales carefully
  2. Remove the internal organs, wash hervest fish with water, and wipe out moisture
  3. Cutting a hervest fish into three slices, and sprincle the salt ,and keep about for 30-40 minutes.
  4. Wash hervest fish with water once, and wipe out moisture.
  5. Cut to 8 cm ( 3.1 in ) width size.
  6. Choose the good-quality Saikyo Miso
  7. Mix SAIKIYOU-MISO with sweet sake and Japanese sake, and keep mixed SAIKIYOU-MISO about 2 days
  8. Stab a skewer at each end of fillet
  9. The SAIKIVTOU―ZUKE is easy to burnt , it will grill slowly over the faraway fire
When you bake it at home, please use a grill or an oven
The middle bone of harvest fish is a very soft, when cutting a fish into three slices, and please be careful not to cut a middle bone

Kyoto-style sweet white bean paste( SAIKIYOU-MISO)

Mix 75g (2.64 oz) of sweet sake, 75g (2.64 oz) of sugar, 75g (2.64 oz) of sake with 1kg (2.2 lb) of Kyoto-style sweet white bean paste.

As in winter times, miso is a sweet, reduce sweet sake and the sugar

About the comparison ratio to seasoning.

The seasoning ratio of seasoning displays it by a comparison calculation, please change the size of a measuring cup or the vessel according to the Number of people.


  1. Turn a head to the left.
  2. Remove the scales from the harvest fish.
  3. Cut off the fins such as dorsal and pectoral fins, and a pair of fins on the belly.
  4. Cut off the head.
  5. Cut the stomach of the fish, and remove the internal organs.
  6. Cut the thin skin along a middle bone, and wash a fish in water, remove the blood And the dirt.
  7. Wipe off the moisture.
  8. Put the tip of kitchen knife in from the ventral side of the head side.
  9. Cut along the middle bone to the tail, and separate one’s body.
  10. In this worked, bones are left on a piece of the half side of fish. (Then this is Two sheets of cut down the fish.)
  11. Turn a head to the right, and put the back side of the fish in front.
  12. Cut along the middle bone from the back side to the tail.
  13. Separate the one’s body.
  14. Since the bone remains on the ventral side of the fish, it remove the bone Along the ventral side.
  15. Turn over the bone side of the fish.
  16. Next, doing the same work as ⑪~⑭.
  17. This is a method which cut the fish into three pieces.


  1. After cut the fish into three pieces, cut the bone between a back and the stomach lengthwise.
  2. Pinch the edge of tail, put a kitchen knife (SASHIMI-KNIFE) between the skin of tail side and the meat.
  3. Pull the skin direction to you, slide the kitchen knife towards the head.
  4. Cut it straight with 1.5cm(0.6in)width.


Leave a Reply

Your email address will not be published. Required fields are marked *