渍けZuke is a dish in which sashimi is marinated in a seasoning liquid made with soy sauce. When refrigeration and freezing technology was not developed, this method of preserving perishable raw fish was adopted from the Edo period. In addition to improving preservation, it can eliminate fishy smells and deepen the taste. Therefore, this is also a prevalent cooking method in today's generation with advanced distribution technology. It mainly produces sashimi, such as tuna red meat, bream, and horse mackerel. Put zuke on top of rice and eat it in a rice bowl. This is called zukedon.