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"Saba Mikka Zuke"(Mackerel fermented in 3days)
Photograph at: Yogo town, Shiga Pref., Japan At "Tokuyama Sushi" People who live in northern town by Japan sea often make various mackerel dishes, such as "Battera (mackerel Sushi)", "Heshiko". This is the light fermented mackerel, which may be the original dish of "Tokuyama-Sushi". Although it's fermented, the taste and flavor is like "Sashimi", but it contains the slight deliciosness of fermentation. So many people will be easy to eat and like it.