京都府·郷土料理
Tango no Nobarazushi (Miyazu)
When you open the lid of the shallow wooden box known as a 'matsubuta,' a landscape of green and pink colors leaps into view. This is a local style of chirashi sushi passed down only in the Tango region. The star of the dish is 'saba no oboro'—flaked mackerel that has been simmered in a sweet and savory sauce and then sautéed. This oboro is spread thickly over the sushi rice, layered beautifully with simmered shiitake mushrooms, shredded omelet (kinshi tamago), and red pickled ginger. The umami of the mackerel soaks into the vinegared rice, spreading a rich, deep flavor from the very first bite. On festival days and special occasions, mothers and grandmothers would prepare large matsubuta filled with this delicacy to slice and serve. Looking at the square-cut cross-sections, where the sweet mackerel crumble contrasts with the bright egg, you won't be able to stop your chopsticks.
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