岡山県·特産品
Mamakari
Take a bite of the silvery, vinegar-cured flesh atop piping hot rice. After a refreshing acidity, the savory umami of the blue fish spreads gently through your mouth, making it impossible to stop eating rice. 'Mamakari' refers to a small fish called sapa from the herring family. The name is said to come from the legend that it was so delicious, people would finish their own rice (mama) and go to borrow more (mama) from their neighbors. During the Edo period, it was sent to the Shogunate as a specialty of the Okayama Domain; one of the oldest records of 'Mamakari in vinegar' can be found in a document from 1817. In addition to the pickled version, 'Mamakari-zushi' (sushi made with Mamakari) is also exceptional. It is a flavor that has been loved in Okayama households since ancient times.
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