Sashimi of Spanish Mackerel (Sawara)
Delicate sweetness with a melt-in-your-mouth texture

About Sashimi of Spanish Mackerel (Sawara)

In southern Okayama Prefecture, sashimi usually means Spanish mackerel sashimi, or "sawara." It’s a highly regarded specialty of the area. Sawara caught in spring is particularly prized for its light and mild flavor, as the fish is carrying roe during this season. In contrast, autumn and winter sawara are richer with fat, offering a different and equally delightful taste experience.

The Bisan Seto, the body of water between Okayama and Kagawa Prefecture, has long been an important spawning ground for sawara, which has made this fish central to local cuisine. Sawara is deeply tied to Okayama’s iconic dish, "barazushi." Traditionally, the vinegared rice used for barazushi was flavored with vinegar that had marinated sawara, and root vegetables were simmered in broth made from sawara scraps.

Known as "the fish that heralds spring in the Seto Inland Sea," sawara is treasured for its seasonal significance. However, due to a decline in sawara populations in the Seto Inland Sea and fishing regulations, the catch season in Okayama is now limited to late April through mid-June.

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