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Whole Grilled Mackerel

Whole Grilled Mackerel
A bold and flavorful soul food of Fukui, made by grilling freshly caught mackerel whole

About Whole Grilled Mackerel

Whole Grilled Mackerel (丸焼き鯖, Maru-yaki Saba) is a traditional dish from the Wakasa region of Fukui Prefecture, an area known for its rich culinary history. During the Asuka and Nara periods, Wakasa was recognized as a "Miketsukuni," a region entrusted with supplying food to the imperial court, highlighting its significant role in Japanese cuisine.

Mackerel, in particular, was highly prized for its rich flavor and fatty quality. It was transported from Wakasa to Kyoto along the "Saba Kaido" (Mackerel Road), a route used to carry fish by foot. Salt was applied to preserve the fish during transit, and by the time the mackerel reached Kyoto, it developed just the right balance of saltiness. The seafood of Wakasa Bay, referred to as "Wakasa Mono," became widely known and cherished across Japan for its exceptional quality.

In this region blessed with premium mackerel, Whole Grilled Mackerel originated as a local specialty. The fish is skewered whole, from head to tail, using bamboo or reed sticks, and carefully grilled over charcoal for about 25 minutes, ensuring the perfect roast. In the Hokuriku region near Ono City, there is a tradition of eating this dish on July 2nd, 11 days after the summer solstice, a day known as "Hange-sho." This custom is said to have started when the lord of Ono distributed Whole Grilled Mackerel to his farmers to show gratitude and rejuvenate their spirits after the exhaustion of rice planting. In Wakasa, there is also a practice of gifting relatives grilled mackerel and Kashiwa Mochi (oak leaf-wrapped rice cakes) after the rice planting season during "May holidays."

The mackerel is typically enjoyed with a ginger soy sauce dip in the Wakasa region, though it can also be cooked with additional flavors to make dishes like Grilled Mackerel Stew or Namagusa Soup. Every bite of the tender, richly flavored fish pays homage to the culinary artistry and tradition of Wakasa.