🍱 Sawara no kobujime

Sliced Spanish mackerel is seasoned with kombu (kelp). Spanish mackerel is known as "Spanish mackerel" used for Saikyo-yaki (grilled fish). However, in Ishikawa Prefecture, marlin tuna is called "Sawara" in the local dialect. Marlin and blue marlin are also lumped together under the name "Spanish mackerel," and this name is also used in supermarkets and restaurants. Spanish mackerel, on the other hand, is called "yanagisawara" or "sagoshi" in local dialect. Its light and refreshing flavor can be used in a variety of dishes, including sashimi, fried fish, meuniere, and simmered dishes. Among them, "kombu-jime" is a unique cooking method for Spanish mackerel. The dish is prepared by placing thinly sliced Spanish mackerel slices on kombu, wrapping them in kombu, and letting them rest for about half a day. It is said that "kombu-jime of Spanish mackerel" originated as a way to utilize kombu brought by the Kitamae-bune, a group of merchant ships that traveled between Hokkaido and Osaka. A similar traditional food has taken root in Toyama Prefecture, which was once a territory of the Kaga Domain, and is called "susu" instead of Spanish mackerel. On the other hand, kombu-jime, which is made from Spanish mackerel, is also available. This is often served as an event food.