南蛮漬(なんばんづ)け

なんばんづけ
noun
nanban-zuke; fried fish, chicken, or vegetables marinated in sweet vinegar with chili and onion
foodcooking
1. nanban-zuke; fried fish, chicken, or vegetables marinated in sweet vinegar sauce
A Japanese dish in which fried fish, chicken, or vegetables are marinated in a sweet-sour sauce of vinegar, soy, sugar, sliced onion, and chili pepper. Served chilled or at room temperature; the flavors deepen as it sits.
今晩(こんばん)のおかずは鯵(あじ)の南蛮漬(なんばんづ)けだ。
Tonight's side dish is horse mackerel nanban-zuke.
南蛮漬(なんばんづ)けは冷(ひ)やしてから食(た)べると美味(おい)しい。
Nanban-zuke is delicious eaten chilled.
揚(あ)げた鶏肉(とりにく)を玉(たま)ねぎと唐辛子(とうがらし)入(い)りの南蛮酢(なんばんず)に漬(つ)けて、南蛮漬(なんばんづ)けを作(つく)った。
I deep-fried chicken and marinated it in nanban vinegar with onion and chili to make nanban-zuke.

Composed of 南蛮(なんばん) (literally "southern barbarian," a historical term for Portuguese and Spanish traders) plus 漬(つ)け (pickled, marinated). The dish is thought to derive from the southern-European technique of preserving fried fish in vinegar.

Usage

  • Most often made with small whole fish (especially 鯵(あじ)) or chicken pieces
  • Marinade combines vinegar, soy, sugar, sliced onion, and dried chili
  • Best after several hours so the flavors penetrate; commonly eaten as a make-ahead dish

Common collocations

  • 鯵(あじ)の南蛮漬(なんばんづ)け: horse mackerel nanban-zuke
  • 鶏(とり)の南蛮漬(なんばんづ)け: chicken nanban-zuke
  • 南蛮漬(なんばんづ)けにする: to make into nanban-zuke

Related words

  • チキン南蛮(ちきんなんばん): a Miyazaki specialty of fried chicken with tartar sauce — uses similar nanban vinegar but is served warm

Related Words

Compare: 甘酢漬(あまずづ)け (sweet vinegar pickle)
general
Added 2026.5.14 13:05 · Revised 2026.9.2 13:02
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