Unnan Yakisaba (Charcoal-grilled mackerel)
A fragrant San’in specialty shaped by its history and landscape

About Unnan Yakisaba (Charcoal-grilled mackerel)

Yakisaba, a local dish from Unnan City in Shimane Prefecture, reflects a distinctive food culture that developed in this inland area around the use of fresh mackerel. Its origins are linked to a time when mackerel caught in the Sea of Japan was transported inland fresh, with Unnan marking the limit of what could be carried that way. The custom took root of grilling the mackerel there before sending it farther inland.

Unnan yakisaba is made by slowly grilling skewered mackerel over charcoal. The outside is crisp and fragrant, while the inside stays tender and juicy.

Mackerel is also rich in omega-3 fatty acids, including DHA and EPA, which are said to help reduce the risk of heart disease and support brain function.

Unnan yakisaba is enjoyed by many as a distinctive flavor shaped by the area’s history and landscape.

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