🍱 Sabanuta

Obama was the center of Wakasa Bay, and was the starting point of the "saba kaido" (mackerel road), which was used to transport fish on foot to Kyoto, called "seoi" (back-breaking). Known as the "Miketsukuni" (province of foodstuffs) since the Asuka and Nara periods, Obama played an important role regarding food. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel arrived in Kyoto. After the Goshoku period, and even today, seafood from Wakasa Bay was prized throughout the country as "Wakasa mono" (Wakasa fish). The mackerel caught in Wakasa Bay is fatty and tasty. The mackerel is vinegared and dressed with green onions, mustard, miso, etc. The local people call it "Saba Nuta. Locals call it "nota" or "dorozu," and it has been handed down from generation to generation. The skin of mackerel is easily peeled by seasoning it with vinegar, and it is also tasty when served with savory vegetables.