Tango barazushi

About Tango barazushi

Tango barazushi is a dish deeply linked to the local climate, and the natural environment and people's lives of the Tango Peninsula had a major impact on its birth. The Tango Peninsula faces Wakasa Bay, and mackerel has been harvested in abundance since ancient times. However, in the days when refrigeration technology was not developed, mackerel did not last long, so ways were made to store it by grilling or salting it. Among them, a method of cutting mackerel into a rag shape and scattering it on sushi was invented, and it is said that the current “Tango barazushi” was born.

Also, barazushi has more than just cooking, and it is an entity that deepens family and community ties. At festivals and celebrations, barazushi made with plenty of large “matsubuta” line up in front of family, relatives, and friends, and they all share a heartwarming time by eating together. This kind of “interaction through eating” is an important characteristic of Tango barazushi.

In recent years, Tango barazushi has attracted attention even outside of the region, and it is also offered at restaurants and lodging facilities in the Tango region, starting with Kyotango City. Each store has devised its own unique flavors and ingredients, and they are striving so that visitors can enjoy the traditional flavors of Tango. It is also popular as a backorder or bento, and is increasingly spreading its name as a local dish in Tango.

This “Tango barazushi” is a brightly colored, aesthetically pleasing, and delicious dish. Once you eat it, you'll be fascinated by the exquisite harmony of sweet and spicy mackerel rags, sour vinegared rice, and various ingredients. Every time you eat it, it's a memorable local dish that makes you feel the rich nature and culture of the Tango region.

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