Nanbanzuke

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Nanbanzuke, the southern barbarian-style of marinating, originated with the Portuguese sailors that came to the south of Japan back in the 15th century.

These sailors brought dishes like tempura and castella (Japanese sponge cake), and this nanbanzuke-style of cooking is reminiscent of the Portuguese escabeche that the sailors would have had on their long sea voyages to Japan.

Here’s the recipe by Adam Liaw an Australian MasterChef winner.

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