Mamakari Vinegar Marinade (vinegar-marinated gizzard shad)
So delicious, you’ll want to borrow rice for another serving.

About Mamakari Vinegar Marinade (vinegar-marinated gizzard shad)

Vinegar-marinated mamakari is one of Okayama Prefecture’s local dishes. The fish is said to have earned its name because it is so delicious that people would borrow rice (“mama”) to eat it with (“kari” means “borrow”). In Okayama, it is prepared in many ways, including marinated in vinegar, served as sashimi, and grilled with salt. Mamakari marinated in vinegar is especially used in Okayama-style bara-zushi, a celebratory dish served on special occasions.

This dish is made with fresh mamakari, giving the fish firm flesh and a pleasing texture. It has no unpleasant fishy smell, allowing you to fully enjoy the fish’s savory flavor. Its deliciousness is in a class of its own compared with the vinegar-marinated mamakari sold as souvenirs.

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