🍚 Sabazushi (Mackerel Sushi)
In Wakasa Bay, mackerel has been abundantly caught and has been a popular fish among the common people since ancient times. In an era when refrigeration technology was not well developed, mackerel, known for its quick deterioration, led to creative methods for prolonging its enjoyment. One such dish that emerged as a result of this ingenuity was "heshiko", where mackerel is first salted and then further pickled in bran. Additionally, another preservation method involved pickling the fish in vinegar or grilling it. Along the route known as the "saba kaido" (mackerel highway), used to transport seafood from Wakasa Bay (Obama) to Kyoto, mackerel was salted, pickled in vinegar, or grilled to transport the products inland. Consequently, in the vicinity of the Saba Kaido, various regional dishes incorporating mackerel, such as "saba meshi" (mackerel rice) and "narezushi", have been passed down. One of these dishes is said to be "sabazushi", believed to have originated in the Edo period. The mackerel, salted during transportation along the Saba Kaido, would reach the destination in Kyoto in approximately 2 to 3 days, developing just the right level of salinity. Using this salted mackerel, "sabazushi" was created, giving rise to a cultural tradition among commoners to savor the precious blue fish. Even in the present day, with the advancement of refrigeration technology, it continues to be cherished by many.