[Hachinohe City, Aomori Prefecture] What is Hachinohe Mae-Oki Saba? Introducing the best seasons and recommended cooking methods

When you think of the seafood that Aomori Prefecture is proud of, many people probably think of tuna, scallops, and squid. In fact, Hachinohe's branded mackerel, `` Hachinohe Mae-Oki Saba ,'' is also gaining popularity as a representative seafood of Aomori. This time, we will introduce in detail the characteristics, season, and recommended cooking methods of Hachinohe Mae-Oki Saba! After reading this, you'll definitely want to taste more Hachinohe Mae-Oki Saba!

What is Hachinohe Mae-Oki Saba? Its characteristics and charm

“Hachinohe Mae-Oki Saba” passes strict standards

a branded mackerel caught near Hachinohe . In order to be called Hachinohe Mae-Oki Saba, it must pass strict standards. Among the mackerel caught off the coast of Sanriku near Hachinohe City, only those with rich fat and firm flesh are selected. The perfect environment of cold seawater and abundant plankton creates ideal growth conditions for mackerel. Especially in the winter, when the water temperature drops, the mackerel's flesh becomes even more greasy, and you can enjoy the exquisite flavor that bursts with flavor the moment you put it in your mouth.

The fatty seaweed is exquisite! A taste you'll never forget once you try it

The biggest charm of Hachinohe Mae-Oki Saba is its fatty texture. When made into sashimi, the meat becomes shiny and shiny, and when dipped in soy sauce, the oil spreads. When you put it in your mouth, it's full of fat and gives you a rich taste, but it's so delicious that it doesn't feel bitter. It's no wonder it's so delicious that it now has fans all over the country.

When is Hachinohe Mae-Oki mackerel in season?

Hachinohe Mae-Oki Saba is most delicious from September to December, from autumn to winter. Mackerel caught at this time of the year has a particularly high fat content and thick flesh, so you can enjoy the finest flavor no matter how you cook it.

Hachinohe mae-oki mackerel is especially popular around November, when its fat is at its peak and it is very popular at Hachinohe's markets and restaurants. It is crowded with people looking for fresh mackerel from early in the morning. Additionally, frozen foods are easily available even outside of the seasonal season, allowing you to enjoy them without sacrificing their freshness.

4 recommended cooking methods! Introducing ways of eating unique to locals

1. The royal road is “Shimesaba”

Shimesaba is a cooking method that brings out the fat of Hachinohe Maeki mackerel to its maximum potential . The acidity of the vinegar matches the fatty meat perfectly, bringing out the flavor even more. Locally, processed shime mackerel is sold at supermarkets and fish stores, so it's easy to try it out.

Sometimes I get disappointed when I eat Shimesaba that has a strong sour taste, but Shimesaba from Hachinohe Mae-Oki mackerel is easy to eat because the rich fat neutralizes the sourness! Although it is easy to eat, it has a lot of fat, so it is good to eat it with condiments such as shiso leaves and ginger. For kids, we also recommend bar sushi (pressed sushi) at Shimesaba.

2. “Salt-grilled”, a dish that is vigorously grilled to lock in the flavor

If you want to fully enjoy the fat of Hachinohe Mae-oki mackerel, grilled with salt is recommended. By slowly grilling it, the skin becomes crispy and fragrant, and the flesh becomes plump and juicy. Garnished with grated daikon radish, it's perfect as an accompaniment to alcohol or rice.

You can also enjoy skewered Hachinohe Maeki mackerel at izakaya restaurants in Hachinohe City. It's easier to eat than regular salt-grilled food, and the way you bite into it is interesting. In addition, at the Tatehana Pier Morning Market, salt-grilled skewers of whole mackerel halves are sold, and you can enjoy them freshly grilled. If you make it at home, sprinkle it with plenty of salt and cook it slowly to get the perfect crispy outside and soft inside.

3. A staple of home cooking! "Mackerel boiled in miso"

Hachinohe Mae-oki mackerel with plenty of fat is also delicious when boiled in miso. By simmering it, the flavor melts out and intertwines perfectly with the richness of the miso. If you use Tsugaru miso, the slightly sweet seasoning will bring out the flavor of the mackerel. Especially during the cold season, this dish is sure to warm you from the core. The miso sauce with plenty of ginger, which is unique to Aomori, goes perfectly with rice.

4. Taste the flavor of mackerel directly! "Zukedon"

Mae Oki Ginsaba Toro Zuke Don is famous as a local rice bowl , and is a masterpiece where you can enjoy the flavor of mackerel as is. By slowly marinating the mackerel in a pickling sauce that incorporates Edomae sushi techniques, the flavor of the fatty mackerel is brought out even more.

The pickled mackerel piled generously on top of the rice looks luxurious, and we also recommend making it with dashi chazuke to enjoy a different taste. It is served at restaurants in Hachinohe, and once you try it, you will be impressed by its deliciousness.

summary

Hachinohe Mae-Oki Saba is a premium brand of mackerel grown in the nature of Aomori. Its fat and flavor make it extremely delicious in any dish. Autumn and winter are especially the best seasons to bring out the flavor to its fullest. You can enjoy it in a variety of ways, including shimesaba, grilled with salt, grilled on skewers, boiled in miso, and pickled on rice, so why not bring the taste of Hachinohe into your home and enjoy a luxurious moment?