[Miyagi Prefecture] Charm and actual food review of “Kinka Saba <Aya> Can” using branded mackerel

Canned mackerel is attractive because it is highly nutritious, delicious, and affordable. Among those canned mackerel, “Canned mackerel from Kinoya Ishinomaki Suisan”Do you know?

The deliciousness of this product, which uses Kinka mackerel, has become a hot topic and has been featured in the media. This time, we will prepare three types and introduce reviews and recipes.

The charm of Kinka Saba Aya from Kinoya Suisan

Uses Kinka mackerel from Ishinomaki

in the first placeKinka mackerelis the name given to mackerel caught off the coast of Mt. Kinka and landed at Ishinomaki Port using a specified fishing method and timing.

The big difference from other mackerel is the size and fat.The ocean current off Mt. Kinka is the point where the Oyashio and Kuroshio currents intersect.During the season, the mackerel grows into a large, plump mackerel.

And one of the standards of Kinka Saba"Aim for a body fat percentage of 15% or more"Because only mackerel with good fat can be called Kinka mackerel, it also has a stronger flavor than other canned mackerel.

The freshness of canned fresh fish

Kinoya Ishinomaki Suisan's canned mackerel uses thick, seasonal Kinka mackerel, so it has little fishy odor.The mackerel caught every fall is packaged in cans and shipped without being frozen.

There will be no re-shipment once the annual shipment is over, so it will end as soon as it is sold out. Sales of "Kinka Saba <Aya> Canned Boiled" within 2022 will also be suspended on August 20th.

Taste and compare 3 types of Kinka Saba Aya by Kiniya Ishinomaki Suisan!

This time, I tried three types of canned ``Kinka Saba Aya'' from Kinoya Ishinomaki Suisan and compared them. I will introduce them one by one.

Kinka mackerel <Aya> Boiled can

Boiled cans are simple, filled with only ``mackerel'' and ``salt.'' No preservatives are used.

When you take a bite, you can feel the firm texture of Kinka mackerel and the flavor of high-quality oil. This canned mackerel does not have any of the grassy smell that tends to bother you with canned mackerel, and is delicious enough to be eaten as is.

It doesn't have a strong salty taste, so it's suitable for dishes that bring out the best of the ingredients, such as adding a little soy sauce or adding it to miso soup.

The nutritional information per 100g is as follows.

Kinka mackerel <Aya> Boiled in miso can

Miso boiled cans are ranked number one in Kinoya Foods' annual ranking of popular products.Using miso from Ishinomaki and raw sugar from Kikaijima, it has a light taste.

When I tried it, I found that it had a slightly lighter taste compared to commercially available miso-boiled cans. It is characterized by its mild flavor, which is a combination of the strong-tasting mackerel and raw sugar.

The recommended way to eat it is with white rice, where you can feel the flavor directly.

Not only is the meat delicious, but the soup stock that remains in the can also oozes out, so you can enjoy every bit of it by pouring it over rice or diluting it with hot water to make soup.

The nutritional information per 100g is as follows.

Kinka mackerel <Aya> Lemon can

A rare lemon flavor for canned mackerel is sold by Kinoya Suisan.Made with fresh Kinka mackerel and Spanish lemon, it has a refreshing flavor.

When you open the can, you can smell the light scent of lemon, and when you put it in your mouth, you can still taste the mackerel, but the sourness finishes the whole thing off. You can easily eat it even when you don't have an appetite or when it's hot.

It's delicious to eat as is, but it's even more appealing when you use the lemon to top a salad, or pair it with noodles such as udon or somen.

The nutritional information per 100g is as follows.

Arrangement recipe using Kinka mackerel <Aya>

It's good to eat canned Kinka mackerel <Aya> as is, but we also recommend making a little modification to make it even more delicious.

This time, I will introduce an easy recipe using canned lemons and boiled canned lemons.

Canned mackerel lemon somen noodles

Canned lemon goes great with noodles. So, I tried adding some seasonings and a can of lemon to the somen dipping sauce. The materials are as follows.

・Somen noodles...as much as you like
・Kinka mackerel lemon...1 can
・Mentsuyu...appropriate amount
・White ground sesame seeds...1 pinch
・Nip seaweed...as much as you like

Not only does the lemon flavor make it refreshing, but the flavor of the mackerel melts into it, making it taste even better. In particular, the juice left in the can is packed with aroma and flavor, so we recommend adding it to dipping sauce.

This time I tried it with cold somen, but I think it would also go well with warm udon or dipping sauce.

Canned mackerel cooked rice

I arranged the boiled canned rice into takikomi rice. It's easy, just cut carrots and ginger into strips and cook them in a rice cooker along with rice and seasonings.

The materials are as follows.

・Rice…2 cups
・Kinka mackerel boiled in water…1 can
・Carrots…1/2
・Shimeji mushrooms…1/2 stock ・Ginger…
1 piece ・
White dashi…2 tbsp
・Soy sauce…2 tsp
・Sake…2 tsp

It doesn't have the grassy smell of canned mackerel itself, and the flavor and texture mix with the rice, making it a delicious dish. If you like, you can add seaweed, fried tofu, burdock, etc.

It doesn't take much time, so we recommend making the rice all at once and storing it in the freezer.

Try Kinka mackerel with canned mackerel from Kinoya Suisan.

This time, we introduced the appeal and reviews of Kinka Saba Aya series, a popular product from Kinoya Suisan.

Kinka Saba <Aya> is packed with seasonal Kinka mackerel while it's fresh, so it has a delicious flavor that you can't get with other canned mackerel. It's delicious as is or cooked, and once you try it, you may never go back to other canned mackerel.

Why not try Kinka Saba <Aya> once and see why it is so popular?

INFORMATION

Kinoya Ishinomaki Fisheries official website: https://www.kinoya.co.jp/