静岡県·特産品
Dried Horse Mackerel
Fragrant steam rises softly from the perfectly toasted dried fish. When you flake the plump flesh with your chopsticks, you'll find a concentrated burst of savory umami. Numazu is known as the premier destination for making dried horse mackerel. The area benefits from the bounties of Suruga Bay, the deepest bay in Japan, and is blessed with rich spring water from Mount Fuji. It is said that the tradition began in the late Edo to early Meiji periods when fishermen would butterfly and dry leftover fish, and full-scale production expanded around the Taisho era. Today, Shizuoka Prefecture boasts the highest production of dried horse mackerel in Japan, with Numazu accounting for a significant portion. With just one piece at breakfast, you will feel completely satisfied. It is a flavor that Numazu is truly proud of.
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