Mackerel sandwich

About Mackerel sandwich

The local gourmet “mackerel sandwich” from Kashiwazaki in Niigata prefecture is a superb dish arranged according to the tastes of Japanese people. Its origin began when participants were impressed by the local mackerel sandwich during a trip to Turkey hosted by the Kashiwazaki Turkish Friendship Association in 1997. After returning to Japan, mackerel was deep-fried and served to suit the tastes of Japanese people, and it became popular locally.

Turkish mackerel sandwich (bulk ekimek) is known as a specialty dish from Istanbul's Eminonu district, and is served with grilled mackerel sandwiched between bread and onions and lettuce. In Kashiwazaki City, this traditional dish evolved independently, and the style of using deep-fried mackerel became established.

This mackerel sandwich is made by deep-frying fatty mackerel from Scandinavia and sandwiched between crispy onion slices and lettuce in a specially made sticky bread. The seasoning is simply salt and pepper and lemon juice, which enhances the flavor of mackerel. In terms of nutrition, mackerel is rich in high-quality protein and EPA and DHA, which are unsaturated fatty acids, and is recommended for health-conscious people.

In Kashiwazaki city, you can enjoy mackerel sandwiches at places such as the Sea of Japan Fisherman's Cape and the Yoneyama Service Area on the Hokuriku Expressway. When you visit, be sure to try the B-grade gourmet “mackerel sandwich,” which was born in Turkey and raised in Kashiwazaki.

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