Fish sashi (fish sakanazu)

Uozushi refers to mackerel sushi made from mackerel and horse mackerel, and is commonly referred to as mackerel zushi or horse mackerel zushi. It is a specialty in the coastal area of Miyazaki Prefecture, especially in Kadogawa-cho, which was a tenryo in the Edo period, and is said to have been a long-awaited dish of officials who came to Tenryochi in the old days, along with shochu. In addition to mackerel and horse mackerel, sardines and camas are also used. If you trace the origin, you can reach the local sushi of Shikoku, or katazushi, and it is said that people who came from Shikoku to Miyazaki prefecture on the other side of Shikoku were handed down. It used to be a feast that was always made during winter festivals. Also, peddlers usually bring new fish that can be caught in the Hyuga-nada Sea, so it was easy to make. Make mackerel and horse mackerel open on its back, and sardines with open abdomen, and tighten it firmly with salt. After that, it is soaked in vinegar. You can soak it in vinegar overnight so that there is no red spot.