✅Tokyo is Shinjuku, Okubo, a fishing restaurant specializing in gold horse mackerel off the coast of Yokohama in Tokyo Bay.
✅Manufactured by Marutatsu Suisan, a long-established store in Ito City, Shizuoka Prefecture, who has won the 2019 and 2020 string opening tournament in Japan. The collaboration between the two restaurants, who know everything about horse mackerel, has been realized.
✅I was born in Nagasaki Prefecture, which is surrounded by the sea on three sides and has the highest catch of horse mackerel in Japan. A large portion of thick, fatty horse mackerel caught in the waters of Goto, Tsushima, Nomozaki, Genkai Sea, etc. is aged fresh and dried.
✅By drying, maturing and drying the horse mackerel caught in the rich sea, a unique texture and accompanying taste are created, and umami is formed.
✅ A horse mackerel specialty store that has been featured in various media, including a stopover on Nippon TV, produces dried mackerel that can be easily eaten at home.

Raw materials/ingredients

horse mackerel

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brand	Marutatsu String Center
Production area (prefecture)	Nagasaki Prefecture
by theme	year-end gift
Taste	soft
Maker	Marutatsu String Center

• Located in Okubo, Shinjuku, Tokyo, this is a fishing restaurant specializing in gold horse mackerel off the coast of Yokohama in Tokyo Bay.
• Manufactured by Marutatsu Suisan, a long-established store in Ito City, Shizuoka Prefecture, who has won the 2019 and 2020 string opening competitions in a row. The collaboration between the two restaurants, who know everything about horse mackerel, has been realized.
• Born in Nagasaki Prefecture, which is surrounded by the sea on three sides and has the largest catch of horse mackerel in Japan, famous for its gonaji and wild horse mackerel. A large portion of thick, fatty horse mackerel caught in the waters of Goto, Tsushima, Nomozaki, Genkai Sea, etc. is aged fresh and dried.
• Horse mackerel caught in the bountiful sea is generously dried, aged, and dried to create a unique texture and flavor that accompanies it, creating umami.
• A horse mackerel specialty store that has been featured in various media, including Nippon Television's Burari stopover, produces dried horse mackerel that can be easily eaten at home.

Dried horse mackerel supervised by the fishing horse mackerel restaurant in Okubo, Tokyo

Owner: Katsuya Kamiyama never compromises on using horse mackerel that he catches himself. For that reason, I go fishing on a boat from early in the morning twice a week. After that, they are handled by hand to keep them fresh, so there is almost no time to rest. It takes a lot of time and effort, but we are committed to continuing to make our customers happy.

It's not just horse mackerel that I'm catching, but gold horse mackerel. The horse mackerel that live on the coast of Hakkeijima and Kawasaki, which do not migrate, has a good fat content, and there are shops that specialize in it, and it is a luxury brand horse mackerel that is sold at a high price even in history.

Focusing on horse mackerel from Tsushima, including Goto, Nagasaki Prefecture, where Kamiyama was born. Produced by carefully selecting horse mackerel suitable for dried fish.

The taste of horse mackerel can be understood by eating it. Salt, which is indispensable for dried fish, uses "natural salt" from Sakitocho, Saikai City, Nagasaki Prefecture.

Why is horse mackerel delicious when dried? Dried fish is fish that has had its water content removed in salt water and then dried in the sun to reduce the water content. By removing the moisture in this way, the amino acids that make up the umami flavor are concentrated, making it more delicious, and the perishability of the fish is improved. It's called "ripening".

Great as a side dish for rice, as a snack for alcohol, as a gift for those who have been indebted to you, as a mid-year gift, year-end gift, mother's day or father's day gift.

Nagasaki Prefecture boasts the largest horse mackerel catch in Japan. It is famous for two major mackerel brands, Gon-aji and Nomo-aji.

Mackerel mainly from Nagasaki Prefecture is used. Recently, it is famous for its brand horse mackerel, partly because it has the largest catch in Japan. Horse mackerel is a migratory fish, so depending on the season and ocean currents, horse mackerel from Saga Prefecture, Suruga Bay, Ito, etc. are selected and dried.

To distinguish delicious mackerel, the vertical distance from the back to the belly is called the body height. This height is a characteristic of delicious horse mackerel, and the more voluminous it is, the thicker and more oily it tends to be. First, let's take a look at the body height and the luster of the fish.

Katsuya Kamiyama, who knows everything about mackerel, does not compromise on dried fish.

The horse mackerel dishes served at Okubo, Tokyo's Tsuri Aji Shokudo are very fresh because they are caught early and are served from the evening of the same day. Blue fish have delicate bodies that are easily damaged, so you need to get your hands on them quickly. The deep-fried horse mackerel served at the fishing horse mackerel restaurant has a texture and flavor that overturns conventional wisdom.

Regarding dried fish, we have teamed up with Shizuoka Prefecture 2019/2020 String Opening Tournament Japan's No.

Please try it once and reconfirm the deliciousness of dried horse mackerel and the traditional Japanese technique of "dried fish processing".

It's hard to convey in words, but dried horse mackerel is delicious, and we must pass on the techniques of processing dried fish that have been passed down from ancient times to the future. Horse mackerel is rich in nutrients such as DHA, EPA, protein, calcium, and B vitamins.

Please try the dried horse mackerel that you won't get tired of eating every day.