京都府·郷土料理
Saba-zushi (Mackerel Sushi)
Thick slices of mackerel cured in vinegar paired with fluffy vinegared rice. One bite brings together the savory richness of the fatty mackerel and a pleasant acidity. Why is mackerel a specialty in Kyoto, a city far from the sea? The answer lies in the "Saba Kaido" (Mackerel Highway). It is said that mackerel caught in Wakasa Bay were salted and carried by foot for two to three days; by the time they reached Kyoto, they had achieved the perfect level of saltiness. Saba-zushi, made using this precious fish, is said to have originated in Kyoto during the Edo period and has been prepared in homes as a feast for "Hare no Hi" (special celebratory occasions) such as festivals. From the Aoi Matsuri and Gion Matsuri to Autumn Festivals—Saba-zushi still graces the tables during Kyoto's milestones. It is a special dish that connects the blessings of the sea with the ancient capital.
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