Mackerel sushi

About Mackerel sushi

Saitama Prefecture's local dish “mackerel sushi” is a superb dish that combines the aroma of roasted mackerel with vinegared rice. As the culture of pressed sushi and sugata sushi, which began in the Edo period, spread to various places, it is a local cuisine that has developed uniquely. In the old days, it was served at peddlers and festivals, and it has also been popular as a preserved food that is easy to carry around. Currently, local sushi restaurants and caterers, mainly in Kawagoe City and Kumagaya City, inherit traditional flavors.

Mackerel is a blue fish that contains good fat, and especially in the winter season, the fat on it increases its flavor. It is rich in unsaturated fatty acids such as DHA and EPA, and has the effect of promoting blood circulation. Furthermore, it is high in vitamin B12 and iodine, and it is a food with excellent nutritional value, and is recommended for those who are health conscious.

Saitama mackerel sushi brings out the aroma and depth by lightly roasting the surface of mackerel that has been tightened with vinegar, creating a sense of unity with shari. The refreshing acidity of Junmai Ginjoshu perfectly matches this flavor. The moment you put it in your mouth, the flavor of mackerel and the flavor of sake will spread, and it will enrich your dining table.

Opportunities to meet people at local events and roadside stations have increased, and it is being re-evaluated as a popular gourmet food among tourists. By all means, when you visit Saitama, please enjoy the marriage of the region's traditional flavor “mackerel sushi” and local sake.

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