✅Supervised by Katsuya Kamiyama, who personally catches 10,000 horse mackerel a year, of Tsuri Aji Shokudo, the restaurant that stands out in Okubo, Shinjuku, Tokyo as a specialist in Kin Aji (golden horse mackerel) from off Yokohama in Tokyo Bay.
✅Made by Marutatsu Suisan, a long-established business in Ito City, Shizuoka Prefecture, and consecutive Japan No. 1 winner at the Himono Hiraki Taikai (dried fish filleting contest) in 2019・2020. A collaboration between two shops that know horse mackerel inside out.
✅Born in Nagasaki Prefecture, which is surrounded by sea on 3 sides, is No. 1 in Japan for horse mackerel catch, and is famous for Gon Aji・Nomon Aji, he grew up eating horse mackerel from childhood. Substantial, thick-fleshed, well-marbled horse mackerel caught in waters such as Goto・Tsushima・Nomozaki・the Genkai Sea are aged while fresh and made into dried fish.
✅Unsparingly drying horse mackerel landed from bountiful seas and aging・drying them creates a distinctive texture and accompanying flavor, and forms umami.
✅A horse mackerel specialty restaurant featured in various media, including Nippon TV's "Burari Tochu Gesha," has produced dried horse mackerel that can be easily eaten at home.

Ingredients・Components

Horse Mackerel

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Brand	Marutatsu Himono Center
Production Area (Prefecture)	Nagasaki Prefecture
By Theme	Oseibo (year-end gift)
Flavor	Mild
Manufacturer	Marutatsu Himono Center

• Supervised by Katsuya Kamiyama, who personally catches 10,000 horse mackerel a year, of Tsuri Aji Shokudo, the restaurant that stands out in Okubo, Shinjuku, Tokyo as a specialist in Kin Aji (golden horse mackerel) from off Yokohama in Tokyo Bay.
• Made by Marutatsu Suisan, a long-established business in Ito City, Shizuoka Prefecture, and consecutive Japan No. 1 winner at the Himono Hiraki Taikai (dried fish filleting contest) in 2019・2020. A collaboration between two shops that know horse mackerel inside out.
• Born in Nagasaki Prefecture, which is surrounded by sea on 3 sides, is No. 1 in Japan for horse mackerel catch, and is famous for Gon Aji・Nomon Aji, he grew up eating horse mackerel from childhood. Substantial, thick-fleshed, well-marbled horse mackerel caught in waters such as Goto・Tsushima・Nomozaki・the Genkai Sea are aged while fresh and made into dried fish.
• Unsparingly drying horse mackerel landed from bountiful seas and aging・drying them creates a distinctive texture and accompanying flavor, and forms umami.
• A horse mackerel specialty restaurant featured in various media, including Nippon TV's "Burari Tochu Gesha," has produced dried horse mackerel that can be easily eaten at home.

Dried horse mackerel supervised by "Tsuri Aji Shokudo," the line-caught horse mackerel specialist in Tokyo・Okubo

Owner: What Katsuya Kamiyama will absolutely not compromise on is that the horse mackerel served at the restaurant must be "horse mackerel he caught himself." For that reason he goes out fishing by boat from early morning 2 times a week. After that, to keep the fish fresh he fillets them by hand, so he has almost no time to rest. It is extremely labor-intensive, but he has kept it up all along to please his customers, that is how committed he is.

What he catches is not just any horse mackerel but Kin Aji. The resident, non-migrating horse mackerel off Hakkeijima・off Kawasaki are well marbled; there are shops that specialize in them, and they are a high-end brand of horse mackerel that commands high prices even at market.

Kamiyama turned his attention to horse mackerel from his birthplace, Nagasaki Prefecture, including Goto and also Tsushima. He carefully selected horse mackerel suited to dried fish and produced this product.

"The umami of horse mackerel" that you will understand when you eat it. The salt essential to dried fish is "natural salt" from Sakito Town, Saikai City, Nagasaki Prefecture.

Why is horse mackerel delicious when made into dried fish? Himono is fish from which moisture has been drawn out with salt water and further reduced by drying in the sun. Removing moisture in this way tightly concentrates the amino acids that are umami components, making it delicious, and also improves the keeping quality of fish, which otherwise spoils easily. This is what is called "aging."

As a side dish with rice, a snack with drinks, a gift for someone who has helped you, or a gift for Ochugen (summer gift)・Oseibo (year-end gift)・Mother's Day or Father's Day.

Nagasaki Prefecture is No. 1 in Japan for horse mackerel catch. Famous for the 2 major brands of Japanese horse mackerel, "Gon Aji" and "Nomon Aji."

The horse mackerel used is mainly from Nagasaki Prefecture. Partly because its catch is the largest in Japan, it has recently become famous for brand horse mackerel. Because horse mackerel is a migratory fish, depending on the season and currents, horse mackerel from Saga Prefecture or from Suruga Bay・Ito and elsewhere are selected by expert eye and made into dried fish.

To tell a delicious horse mackerel: the vertical distance from the back to the belly is called body depth, and a deep body is a characteristic of delicious horse mackerel. The more volume it has, the more it tends to be thick-fleshed and rich in oil, so first pay attention to the body depth and the gloss of the fish.

Because Katsuya Kamiyama knows horse mackerel inside out, he makes no compromises at all on dried fish either.

The horse mackerel dishes served at "Tsuri Aji Shokudo" in Tokyo・Okubo are served as early as the evening of the day the fish is caught, so the freshness is different. Blue-backed fish have delicate bodies that are easily damaged, so they must be handled quickly. The fried horse mackerel served at Tsuri Aji Shokudo has a texture and umami that overturn conventional wisdom.

For dried fish as well, he teamed up with Marutatsu Suisan of Shizuoka Prefecture, consecutive Japan No. 1 winner at the Himono Hiraki Taikai in 2019・2020, and was thoroughly particular about the flavor.

Please try it once and rediscover the deliciousness of dried horse mackerel and Japan's traditional technique of "dried fish processing."

Words cannot fully convey it, but dried horse mackerel is delicious, and the dried fish processing techniques handed down from long ago must be passed on to the future. Horse mackerel is rich in nutrients such as DHA and EPA, protein・calcium・B vitamins.

Please do try this dried horse mackerel that you will not tire of even eating it every day.