🍚 Sakana zushi(Fish sushi)

Fish sushi" is a type of zushi made with mackerel or horse mackerel, and is commonly called "saba-zushi" or "aji-zushi". It is a specialty of the coastal areas of Miyazaki Prefecture, especially the town of Kadokawa, which was a territory in the Edo period (1603-1868). It is said that in the old days, along with imo shochu, it was a highly anticipated dish for officials coming to the territory. In addition to mackerel and horse mackerel, sardines and barracuda are also used. It is said that the origin of this dish can be traced back to Shikoku, and that it was introduced to Miyazaki Prefecture by people who came from Shikoku to Miyazaki Prefecture on the other side of Japan. In the past, it was a delicacy that was always prepared during winter festivals. It was also made easily by peddlers who brought in new fish caught in the Hyuga Sea. Mackerel and horse mackerel were cut open at the back, and sardines were cut open at the belly. After that, they are marinated in vinegar. You can also soak the fish in vinegar overnight to avoid reddish color.