Saiki City

Fish, sesame

Saiki City, the largest city in Kyushu, is known as a fishing town blessed with an abundance of seafood. Saiki City is responsible for approximately 70% of the prefecture's fisheries production, with aquaculture, especially yellowtail and flatfish, accounting for the majority of the prefecture's total production. Fishing boats are also active in the fishing industry, which includes seine netting, bottom trawling, boat seine netting, pole-and-line fishing, and even diving. A wide variety of fish are landed, including horse mackerels, prawns, and flatfish. Sardines are prized as "Saiki Iriko," a specialty of Saiki City.
Gomadashi," or sesame dashi, is a traditional seasoning made from iso (a fish in the iso family) throughout the year and is eaten daily in Saiki City. It is made by mixing iso, which is landed throughout the year, with ground sesame, mirin, and other ingredients. The origin of this seasoning is not known, but it is said to be used to process the large amount of fish caught, or to save the fisherman's wife the trouble of making dashi (soup stock).
Sesame dashi" is used in a variety of dishes, but locals generally eat it with udon noodles.
In recent years, as it has become more difficult to obtain sea weeds, it is also made from horse mackerel, mackerel, sardines, and other fish.

Sesame dashi" is a popular ingredient for making flavorful dishes easily, and is therefore eaten on a daily basis. It is also readily available at local supermarkets and direct sales outlets. Many restaurants sell "sesame dashi udon" and it can be eaten as if it were fast food.

It is made by breaking up grilled iso and adding soy sauce, sesame seeds, and mirin (sweet cooking rice wine). The sesame seeds are high in antioxidants and can be preserved for a long time. The most popular way to eat is "sesame dashi udon", which is simply udon topped with sesame dashi. It can also be enjoyed in various other ways, such as in ochazuke (rice with green tea) or in the dipping sauce for somen noodles.
Not only is iso, but horse mackerel and mackerel can also be used.

(Outline of the people who have passed down the tradition, preservation groups, use of SNS, and modern efforts such as commercialization, etc.)
In recent years, with the improvement of preservation techniques, there are fewer opportunities to make "sesame dashi" because there is no longer a need to dispose of overcaught fish, and the process of removing the bones is very time-consuming. The group's "sesame dashi" is now available at stores outside of the prefecture.
The local tourism association has created a pamphlet that includes information on "sesame dashi" producers and stores that sell "sesame dashi udon". They are distributing the pamphlet to tourists to promote the product.