Three elements are key to the delicious taste of our Kinka-Saba sushi:
Out of all the mackerel caught at the height of the season, it is only the most succulent that are classed as "Kinka-saba".
The Kinka-saba that swim in the Oyashio and Kuroshio currents off the coast of Kinkasan Island have a firmer texture, a less distinctive smell and a richer flavor.
Compared to other domestically caught mackerel, those caught around Kinkasan Island have a much higher fat content, and it is this balance that gives Kinka-saba that rich and unforgettable flavor unique to the region.
The Sasanishiki rice produced in Miyagi Prefecture has been carefully chosen as the perfect compliment for our Kinka-saba.
Our oshi-sushi or "pressed sushi" techniques are authentic to those learnt from a long-established store in Kyoto, the home of oshi-sushi.
Using a variety of vinegars we have created an original blend that retains the firm texture and enhances the rich flavor of the Kinka-saba.
Our Kinka-saba sushi is produced using original techniques to retain that delicious “freshly caught” quality and enhance the flavor of the mackerel itself.
Our sushi is frozen using a specialist rapid refrigeration process that makes it even easier to defrost.
For inquiries regarding Kinka-saba or any of our products please use the form below.
Inquiries: Ouha Co., Ltd.