1) A comparison of the chief nutrients in raw herrings and migakinishin (dried herrings that have had their heads and tails removed and have been cut in half) Winter is the best time of the year to make Nishinzuke because it's the best season for catching herrings. Locations in the north, such as Hokkaido, are best for catching herrings. There are many types of herrings such as raw herrings, smoked herrings and the migakinishin that we use to make pickled herrings. I would like to compare the chief nutrients in raw herrings and migakinishin. raw herring ( per 100 g ) migakinishin ( per 100 g ) protein 16.0 g 29.2 g calcium 100 mg 190 mg iron 1.1g 2.1g You can see that migakinishin are higher in nutrients than raw herrings. Thus, pickled herrings made from migakinishin contain many nutrients and are very good for your health. My grandmother Umeko's special recipe �s Quantity .... at any one time, my grandmother makes enough pickles to fill a barrel (30�~30cm) that she keeps at her house �t Ingredients Japanese radish 1/2 migakinishin 1 cabbage 1/4 carrot 1/4 kombu a little ginger a little kouji a little salt to taste * It's OK to use leftovers. 1. Cut a Japanese radish that has been dried for 4-5 days into bite-size pieces. 2. After letting the dried herring stand overnight in either water that has been used to wash rice or nuka, wash it and cut it into bite-size pieces. 3. Cut up the cabbage and carrot. 4. Mix the kouji, kombu, dried herring, carrot and ginger, and sprinkle with salt. 5. Mix in the cabbage and Japanese radish. 6. Place a weight (stone) on top of the container. 7. After 2-3 days have passed then the pickles are ready to eat.