Whole Dried Pacific Saury
Savor the essence of Kumano’s winter—one fish packed with concentrated umami

About Whole Dried Pacific Saury

Whole Dried Pacific Saury (さんまの丸干し, Sanma no Maruboshi) is a specialty of Higashikishu in Mie Prefecture. Known as "Sun-Dried Saury," this traditional dish carries the deep umami flavors developed from the rich natural environment of the Kumano-nada Sea and the cold winds of winter. It is a true representation of the region’s centuries-old food preservation culture, rooted in the Pacific saury fishing practices that date back to Japan’s Edo period over 300 years ago.

The "modori-saury" caught in the Kumano-nada Sea undergoes a lengthy migration journey, which naturally reduces its fat content, making it perfect for drying. Freshly caught saury, delivered in the early morning, is carefully salted and sun-dried whole — including its head and innards — to bring out its natural, rich flavors. During this process, excess fat melts away, enhancing its smoky aroma when grilled. This delightful dish has long been enjoyed as a winter favorite, pairing perfectly as a savory partner for both sake and rice.

The Kumano region has also fostered other saury-based dishes, such as "Sanma-zushi" (saury sushi) and "Sanma no Narezushi" (fermented saury sushi), expanding the repertoire of local recipes. Yet, Whole Dried Pacific Saury remains an icon of the winter season along the Kumano-nada coastline, deeply ingrained in the daily lives of the locals. The "Kumano Kinomoto Sanma Festival," held every January, invites both residents and visitors to celebrate and savor this time-honored delicacy, ensuring the preservation and evolution of its cultural heritage.

Though simple in preparation, Whole Dried Pacific Saury is a dish brimming with concentrated flavors. Each bite carries with it the unique landscape, climate, and history of the Kumano region.

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