Spanish mackerel sashimi

About Spanish mackerel sashimi

Speaking of sashimi in the south of Okayama prefecture, it is such a representative ingredient that it indicates sawara sashimi. Spring sawara, in particular, has a child on the belly and is light and tasty, and you can enjoy different flavors in fall and winter because it has fat on it.
Since the sea area “Bisanseto (Bisanseto)” between Okayama prefecture and Kagawa prefecture was a major spawning ground for sawara, Spanish mackerel cuisine was popular. In particular, the relationship with the local dish “barazushi,” which represents Okayama prefecture, is very deep. At that time, vinegared rice was made using vinegar soaked in Spanish mackerel, and root vegetables mixed with vinegared rice were stewed in the broth from which Spanish mackerel ara was boiled. “Mackerel” was said to be a fish that heralds spring to the Seto Inland Sea, but now the number of mackerel has decreased in the Seto Inland Sea, and due to fishing restrictions, mackerel should only be caught in Okayama from late April to mid-June.

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