Just pop it in! Here are recipes for miso soup and takikomi gohan using the popular canned mackerel.

Miso soup with canned mackerel

All you need is the usual ingredients plus canned mackerel. ( This is important!) The canned mackerel with its juice. Place in a pot, lightly break up the mackerel, and add other ingredients of your choice. Add enough water to cover all the ingredients and simmer.


The mackerel's flavor and richness combined with the miso is better than I could have imagined! You can hardly smell the mackerel, but if it bothers you, you may want to add a small amount of ginger. You can also use a little less miso than usual to bring out the mackerel flavor and saltiness.

Rice cooked with canned mackerel

Add 1 cup of water to 1.5 cups of rice, and drop in the juice of a can of mackerel that has been lightly loosened. Add 1 tablespoon sake, a little tube ginger, and 4-5 chopped shiso leaves, and simply cook.


The rice soaks up the flavor of mackerel and the shiso leaves. I recommend adding some savory roasted sesame seeds as a topping! Incidentally, the En-Eat editorial staff, who usually tries this recipe, tops it with an even smaller amount of pickled plums.


Just by adding canned mackerel to your usual recipe, you can take it up a notch! Try our easy-to-prepare miso soup and takikomi gohan made with canned mackerel!