A fish from the waters of the Seto Inland Sea
Mamakari swim in schools through the waters off Shimotsui, along the Seto Inland Sea, where the currents are fast and the surrounding marine environment supports a rich variety of seafood. Their peak season is generally October to November, coinciding with the autumn festival season in the region.
A simple preparation that brings out the flavor
To prepare mamakari-zuke, the fish are first cleaned by removing their scales, heads, and internal organs. They are then lightly salted and left to rest for about an hour. Next, they are immersed in a mixture of vinegar and seasonings for half a day to a full day, allowing the tangy marinade to penetrate the flesh.
The story behind the name “Mamakari”
The dish is famous for its appetizing flavor, which pairs particularly well with steamed rice. According to a popular local story, the fish tastes so good that people end up eating more rice than they have prepared and must borrow extra rice from their neighbors. In Japanese, “mama” means cooked rice, while “kari” means to borrow, and this amusing tale is said to explain the name mamakari.
Taste a local favorite in Okayama
With its refreshing vinegar flavor and delicate fish, mamakari-zuke is a wonderful introduction to Okayama’s traditional seafood cuisine. Try it as a side dish with rice or as part of a local Japanese meal, especially during the autumn season when the fish is at its best.