Namero (Miso and Herb Chopped Horse Mackerel)
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
No heat touches namero, so the cold, fresh horse mackerel keeps its texture while miso adds salt and ginger, green onion, and shiso add sharp aromatics.
Read more
It is a fishermen's dish from the Boso Peninsula in Chiba, and the name is said to come from the urge to lick the plate clean. Two knives chop the mix until the pieces of fish all but disappear and the paste turns fluffy and slightly sticky, lifting with the blade.
Ingredients
Instructions
- 1
Buy horse mackerel labeled for raw sashimi use with verified parasite control or commercial freezing.
Transport at 4C or below and keep in the coldest refrigerator section until preparation.
- 2
Wash, sanitize, and fully dry hands, board, and knife.
Remove remaining pin bones with tweezers, blot fish dry, and cut to 1cm pieces.
- 3
Finely chop 70g green onion and four shiso leaves to about 2mm.
On a chilled board, top the fish with onion, shiso, 3 tablespoons grated ginger, and 2 tablespoons miso.
- 4
Chop rapidly with two knives for 2 minutes, gather and fold once, then chop 1 minute more.
When pieces nearly disappear and the mixture lightly follows the blade, plate cold and eat immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「ちばのおかず」（千葉県食生活改善協議会） · Checked: 2026-08-11
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