Mixed

...A dish made with fish, shellfish, vegetables, seaweed, etc., and topped with a mixture of vinegar or mixed with other ingredients. It is a name that encompasses dishes that have been called "su-ae," "aemaze," or "sakabite" since the Muromachi period, and has evolved from "namasu," which has been practiced since ancient times. It appears in cookbooks such as the fourth volume of "Ryori Hayashinan" (1804), but it seems to have been in general use for a much longer time, and appears as "suimono" (vinegared food) in the entry for August 14, 1700, in "Oumurochuuki," a diary written by Asahi Shigeaki, a samurai of the Owari domain. Incidentally, "su-ae" refers to vegetables and other vegetarian foods, "aemaze" refers to dried fish, and "sakabite" refers to fresh fish that is filleted and immediately soaked in sake to prevent it from losing its freshness, and then removed from the sake just before serving to make it sashimi.

*Some of the terminology explanations that mention "aemaze" are listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…魚貝類，野菜，海藻などを材料にして，合せ酢をかけたり，あえたりする料理。古代から行われていた膾（なます）から分化して，室町時代以降〈酢あえ〉〈あえまぜ〉〈酒浸（さかびて）〉などと呼ばれていた料理を包括した呼称で，料理書では《料理早指南》第4編(1804)などに見えるが，一般ではより古くから使われていた言葉のようで，尾張藩士朝日重章の《鸚鵡籠中記（おうむろうちゆうき）》元禄13年(1700)8月14日条に〈醋物〉と見えている。ちなみに，〈酢あえ〉は野菜その他の精進物，〈あえまぜ〉は干魚などを材料とした場合の呼称で，〈酒浸〉は鮮魚をおろしてただちに酒に浸して鮮度の低下を防ぎ，供する直前に酒から出して膾にしたものをいった。…

※「あえまぜ」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報