In the 16th century, the first Portuguese and Spanish traders and missionaries arrived in Japan, through Nagasaki and Kyushu. The Japanese called them nanban-jin, literally “southern barbarians.”

With these foreigners came new ingredients and cooking techniques: pepper, chili, vinegar-based marinades, and deep-frying in oil. Dishes influenced by these arrivals were often given the name nanban.

Aji Nanbanzuke is a classic Japanese dish made from horse mackerel (aji), which is first lightly fried and then marinated in a sweet-and-sour sauce of rice vinegar, soy sauce, mirin, and sugar.

The result is a dish that is delicious both warm and cold: the fish stays firm, the marinade penetrates the flesh, and the vegetables add freshness and bite. In Japanese home cooking, aji nanbanzuke is popular as a summer dish or as a side that can be prepared in advance and enjoyed chilled.