Obama area

Mackerel, green onion, miso, mustard paste, sugar, vinegar, salt

Obama was the center of Wakasa Bay, and was the starting point of the "saba kaido" (mackerel road), which was used to transport fish on foot to Kyoto, called "seoi" (back-breaking). Known as the "Miketsukuni" (province of foodstuffs) since the Asuka and Nara periods, Obama played an important role regarding food. It is said that the salt used to prevent spoilage was just the right amount by the time the mackerel arrived in Kyoto. After the Goshoku period, and even today, seafood from Wakasa Bay was prized throughout the country as "Wakasa mono" (Wakasa fish). The mackerel caught in Wakasa Bay is fatty and tasty. The mackerel is vinegared and dressed with green onions, mustard, miso, etc. The local people call it "Saba Nuta. Locals call it "nota" or "dorozu," and it has been handed down from generation to generation. The skin of mackerel is easily peeled by seasoning it with vinegar, and it is also tasty when served with savory vegetables.

Salt the mackerel for a while, then peel and cut into 1 cm pieces, season with mustard and miso. In addition to leeks, chives, ginger, myoga, garland chrysanthemum, and other flavorful vegetables are sometimes added, and the combination with "Yatabe leeks," a traditional vegetable, is popular. In addition to savory vegetables, a variety of other ingredients are used with Saba Nuta, such as konnyaku and irigoma (parched sesame seeds).

Salt the mackerel, let it stand for a while, then season with vinegar, peel the skin, cut into 1 cm pieces, and season with mustard or miso. In addition to leeks, chives, ginger, myoga, garland chrysanthemum, and other flavorful vegetables are sometimes added, and the combination with Yatabe leeks, a traditional vegetable, is very popular. In addition to savory vegetables, a variety of other ingredients are used with saba nuta, such as konnyaku and irigoma (parched sesame seeds).

The "Mitsuke Kuni Wakasa-Obama Food Culture Museum" holds cooking classes for children (Kids Kitchen, Junior Kitchen) to pass on local cuisine using local ingredients to the next generation, and holds the "Healthy Hometown Cooking Club" every year. The "Healthy Furusato Cooking Party" is held every year to promote the local cuisine such as "Yatabe Negi Saba Nuta" (mackerel with Yatabe green onion).