【Reading】やきさばずし

【English Name】Grilled mackerel sushi

A specialty sushi originating in Fukui Prefecture, made by combining well-grilled mackerel with vinegared rice into a pressed bo-zushi. It is said to have begun when it was first unveiled at the Mikuni Festival in 2000, making its history newer compared to traditional saba-zushi. However, its foundation lies in the abundant mackerel fishery of Wakasa Bay and the accumulation of food culture via the "Saba Kaido" (Mackerel Highway).

Many shops use well-marbled Norwegian mackerel, and passing it through heat produces a fragrance and rich umami different from vinegar-cured saba-zushi. Combinations of condiments such as shiso, gari, and oboro konbu differ by shop, allowing one to enjoy comparative tasting.

From around 2003 it gained nationwide fame as a "soraben" (airport box lunch) at Haneda Airport, recording the No. 1 in soraben sales for five consecutive years. It is also a standard ekiben at Fukui Station, offering the eating satisfaction unique to grilled mackerel, different from the mackerel oboro used in the barazushi of the Tango region.