||This article possibly contains original research. (December 2012)|
|This article does not cite any references (sources). (August 2007)|
Sakana (肴?) or shukō (酒肴?) is a Japanese term referring to food eaten as an accompaniment to alcohol. Sakana may also be referred to as otsumami; this term usually applies to smaller dishes. Because fish, especially dried fish, was a popular choice for these dishes, over the years the term sakana also came to mean "fish".
Types of sakana
In Japan, when alcohol is consumed, it is customary that the drinks are always accompanied with some sort of foodstuff. The term sakana traditionally refer to food served to accompany sake. These are usually quite salty and served in relatively small portions. However, since the 19th century, Japanese beer has overtaken sake as the nation's most popular alcoholic beverage, and at the same time various foods designed to accompany beer have become popular. These dishes, served in restaurant-pubs known as izakaya, are usually more substantial than tapas although they are not considered a meal as such as they do not contain the all-important Japanese rice. Traditionally, the Japanese regarded sake, which is made from rice, as a substitute for white rice served in a standard Japanese meal, and as a result many Japanese do not eat rice and drink alcohol simultaneously.[original research?]
Listed below are some common sakana.
- Yakitori - grilled skewers of chicken and chicken parts
- Kushiyaki - grilled skewers of meat or vegetables
- Sashimi - slices of raw fish
- Tsukemono - pickles
- Kimchi - spicy Korean pickles
- Sakana especially popular with beer:
- Sakana especially popular with sake:
- Small snacks