🍱 Barazushi
Mackerel has long been a popular fish among the people of Tango Peninsula, which faces Wakasa Bay. At a time when refrigeration technology was not yet developed, mackerel lost its freshness very quickly, so innovations were devised to prolong the enjoyment of mackerel. “Heshiko”, which is marinated in salt and then pickled in sake lees, is another dish that was created to prolong the quality of mackerel, and grilling is another method of preserving them. It is said that the mackerel was either grilled or salted before being transported inland on the "Mackerel Road", the route used to transport fish and shellfish from Wakasa Bay to the capital (Kyoto). Accordingly, many of the local dishes around Mackerel Road are made with grilled mackerel. “Barazushi” is another local dish that uses grilled mackerel, and is characterized by its minced mackerel and a variety of other ingredients on top. "Matsubuta", a shallow wooden box, a sushi-kiri (a spatula for separating Barazushi), a tetsuki (colander), and other unique tools are used. Locals often call it "Barazushi", but officially it is called "Tango Barazushi". The most popular theory about the origin of "Barazushi" is that the ingredients and mackerel are scattered on top of the sushi rice (onomatopoeia “bara bara”), but there is another theory that it comes from mixing the sushi rice in a flat colander called a "baratetsuki". In the past, people used to boil mackerel for a long time to make mince, but nowadays they often use canned food as a substitute. As a result, local supermarkets sell oversized cans of mackerel that are not found in other parts of the country.