Kitaura Nada Aji is a premium brand of Japanese horse mackerel produced in the Kitaura area of Nobeoka City, Miyazaki Prefecture. The fish are caught in the Hyuga-nada Sea, an area long known for its strong ocean currents. Growing up in these challenging conditions, the horse mackerel are active migratory fish with firm, well-developed flesh.
What makes Kitaura Nada Aji distinctive is the additional care taken after the fish are caught. Live horse mackerel are transported to holding tanks in the port, where they are kept for approximately one week before being shipped alive.
This holding period allows the fish to settle and stabilize. During this time, the contents of their stomachs are gradually cleared, helping maintain freshness and produce consistent meat quality. The fish are not fed during this period, a process that also allows fat to become more evenly distributed throughout their bodies and helps create a smoother, more mellow flavor.
The careful handling and conditioning process gives Kitaura Nada Aji its excellent fat content and refined taste. It is particularly delicious as sashimi, where its freshness, texture, and rich flavor can be appreciated directly.
The fish is shipped not only throughout Kyushu and the Chugoku region but also to restaurants and markets in Kansai, Kanto, and the Tohoku region. It can be enjoyed in a wide range of preparations, making it a versatile seafood specialty from Miyazaki.
The best season for Kitaura Nada Aji is from March through August.