Dried Pacific saury

About Dried Pacific saury

“Marudried Pacific saury,” a specialty of Higashi-Kishu in Mie prefecture, is a local dish with an attractive deep flavor, dried by the rich nature of the Kumano Sea and the cold winter wind, also called “dried sardines.” This dish conveys the traditional preserved food culture of the Kumano region, and has been handed down along with Pacific saury fishing since the Edo period about 300 years ago.

“Modori Pacific saury,” which can be caught in the Kumano Sea, loses fat moderately during long migrations, making it ideal for dried fish. Using fresh Pacific saury caught in the morning, the whole entrails and head are dried in the sun while adjusting the amount of salt to bring out the original rich flavor of the ingredients. Excess fat is removed, and when baked, the aroma stands out, so it is popular as a side dish for alcoholic beverages or as a companion to rice on the winter table.

Also, processed products using this Pacific saury have developed in various ways in the Kumano region. Various cuisines such as “Sanmushi” and “Pacific saury unfamiliar sushi” have been created, and in particular, “dried whole Pacific saury” is rooted in local life as a winter tradition along the Kumano Sea coast. At the “Kumano Kinomoto Sanma Festival,” which is held every January, local people and tourists can enjoy this traditional flavor, and the inheritance and development of Pacific saury culture continues.

“Dried Pacific saury” is simple yet has a condensed flavor. This bite is filled with Kumano's climate and history.

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