Sakana

Sakana are served in drinking establishments known as izakaya. When first seated in an izakaya, an ''otōshi'' (お通し) or appetizer is placed on the table before any drinks are ordered. The ''otōshi'' is charged to the customer as a type of cover charge. Common otoshi include cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking and come to the table a few at a time. It is common to order a different kind of sakana as a ''shime'', last dish. ''Shime'' are often softer dishes like noodles or sweeter dishes like tamagoyaki.
It is common for sakana to also be served at home or in private when alcohol is consumed. There are a variety of cookbooks that give examples of sakana that are easy to prepare at home. Combini and other stores that sell alcohol often have a selection of pre-packaged dried snacks, canned items, and pickles designed to be consumed as sakana.
Sakana were originally designed to be paired with shochu or sake. Since the 19th century, the market share for Japanese beer has expanded in Japan. In 1959 beer overtook sake as the nation's most popular alcoholic beverage in taxable shipping volume, and at the same time various foods designed to accompany beer have become popular. There are also sakana designed to be paired with wine.
Sakana have embraced not only ''washoku'', Japanese cuisine, but also ''yōshoku'', Western-influenced dishes. It is not uncommon to encounter Naporitan or Italian-style pasta, pizza, cheese, and gyoza in modern izakaya. Some of the most common sakana are actually ''yōshoku'', including potato salad, korokke and other deep-fried foods. Provided by Wikipedia
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