Maruyaki Mackerel

About Maruyaki Mackerel

The Wakasa region was known as' Miketsukuni, 'which was allowed to deliver food to the Imperial Court in the capital since the Asuka-Nara period, and played an important role in food. In particular, mackerel has a good taste of fat, and many people were transported to Kyoto through 'Saba-kaido Road' by 'carrying fish on foot.' It is said that the salt to prevent spoilage became just right by the time mackerel arrived in Kyoto. From the age of the Onetsugoku (Japanese food) to the present day, seafood in Wakasa Bay was prized as' Wakasa 'all over Japan. Maruyaki Mackerel is a local dish that is grilled whole on bamboo skewers in Wakasa region where you can catch so good quality mackerel. In the area around Ono City in the Reihoku region, there is a custom to eat this “roasted mackerel” on the day called hangesho on July 2 on the 11th day, counting from the summer solstice, but that is the lord of Ono (present-day Ono City) It is said that the beginning was given 'maruyaki mackerel' (maruyaki mackerel), with the body of the local people who were tired of planting rice. (In the Wakasa region, there is a custom to distribute Kashiwamochi and grilled mackerel to relatives during May holidays (after rice planting is finished).

Make the mackaba open and sew it from head to tail with bamboo or kaya skewers in the shape of a single animal. Bake carefully for about 25 minutes on charcoal while paying attention to the fire. In the Wakasa region, it is common to eat ginger soy sauce. It is flavored and is also used for boiled grilled mackerel and amusa-jiru.

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