福井県·郷土料理
Grilled Mackerel (Yaki-saba)
A single bamboo skewer pierces it through, and the whole fish is slowly grilled over charcoal. With crispy skin and fluffy flesh—despite its bold appearance, Fukui's grilled mackerel is a deeply flavorful single fish. Since ancient times, Wakasa has been an 'Oshikoku' (a province providing food to the Imperial Court), delivering seafood to the capital. It is said that the wisdom of grilling and preserving mackerel, which spoils easily, gave birth to 'Hama-yaki Saba.' The road leading to Kyoto became known as the 'Saba Kaido' (Mackerel Highway). In the Ono area, there is a custom of eating grilled mackerel during the summer 'Hangesho' period. It is said this was done to nourish and reward the body after the exhaustion of rice planting. Take a big bite with just a touch of ginger soy sauce. This fatty fish is a taste that has stayed close to the lives of the people in Fukui.
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