# Hakata Sesame Mackerel ｜ Our Regional Cuisines

**Cuisine Name**: Hakata Sesame Mackerel

**Region**: Our Regional Cuisines

## Main Lore Areas
Fukuoka Region

## Main Ingredients Used
Mackerel, White Sesame Seeds

## History, Origin, and Related Events
Fukuoka's Hakata area has a history of serving fresh seafood. Due to its delicate nature, mackerel was not commonly eaten raw nationwide, but in Hakata, it has been enjoyed as sashimi for a long time. One well-known local dish featuring raw mackerel is "Hakata Sesame Mackerel." It consists of thinly sliced mackerel sashimi, mixed with soy sauce, toasted sesame seeds, and mirin (a sweet rice wine). Grated ginger, wasabi, and shredded seaweed might be added as condiments. This dish can be consumed as-is or served over rice with hot water, similar to ochazuke. It's believed that these preparations became popular in the late Edo period to the early Meiji period, coinciding with the availability of soy sauce.

## Opportunities and Times of Eating Habits
In Fukuoka Prefecture, where fresh marine delights from the Genkai Sea are abundant, mackerel sashimi is a common choice. The slightly thin slices of mackerel coated with soy sauce and sesame seeds, called "Hakata Sesame Mackerel," can be served on hot rice, enjoyed as ochazuke, or paired with alcoholic drinks. While mackerel is available year-round, it tends to have better fat quality during the cooler months from autumn to early spring.

## How to Eat
The mackerel is thinly sliced, even thinner than for sashimi. Toasted sesame seeds are ground well, mixed with soy sauce and mirin, then combined with the mackerel. While it's delicious simply served over hot rice, it can also be enjoyed as a type of ochazuke by adding wasabi and shredded seaweed, and pouring hot tea over it.It's important to note that using fresh mackerel is crucial to avoid the risk of food poisoning. Parasites like Anisakis can be seen with the naked eye, but marinating in seasonings alone won't kill them. It's recommended to freeze the mackerel once before preparing to ensure safety.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Considered one of Fukuoka Prefecture's iconic dishes, it's immensely popular and can be savored at numerous renowned establishments. The special sesame mackerel sauce is also available in retort pouches, distributed nationwide.

## Ingredients
- Mackerel: 800g (1 whole fish)
- Seasoning A: Soy Sauce: 70ml
- Seasoning A: Sake: 70ml
- Seasoning A: Mirin: 30ml
- Seasoning A: Sesame Paste: 15g
- Seasoning A: Sesame Seeds: 20g
- Thinly sliced Ginger: 10g
- Thinly sliced spring onion: 10g
- Seaweed (Nori): 10g
- Chopped Sesame Seeds: 10g

## Recipe
1. 1. Fillet the mackerel into 3 pieces, remove the skin, and thinly slice it, even thinner than for sashimi.
2. 2. Wash the slices with sake and drain in a sieve.
3. 3. Combine the ingredients for Seasoning A.
4. 4. Place the mackerel slices into the mixture from step 3 and add chopped sesame seeds. Arrange on a plate.
5. 5. Garnish with thinly sliced ginger, thinly sliced spring onion, seaweed, and chopped sesame seeds.
6. 6. Serve with wasabi on the side.

## Provider Information
provider : Nakamura Gakuen University Department of Nutrition Science

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