Fukuoka faces the Genkai Sea, an area known for its abundant mackerel catches. Fresh mackerel is widely available in local markets, making it possible to enjoy a distinctive regional dish known as goma saba, or sesame mackerel.
The name can easily be confused with the Japanese name for a particular species of mackerel, but in the Fukuoka area, goma saba refers to a local preparation of raw mackerel. Slices of fresh mackerel are marinated in a mixture of seasonings such as soy sauce and mirin. They are then topped with ground sesame seeds, crumbled toasted seaweed, and chopped green onions, and served with wasabi.
This preparation is considered a special and relatively rare way to enjoy mackerel. The fish is known for spoiling quickly, as reflected in the Japanese expression that mackerel can appear to rot while still alive. For this reason, the dish requires exceptionally fresh fish.
Goma saba is a local specialty made possible by the availability of freshly caught mackerel that can be purchased and served while still fresh. It can also be enjoyed as ochazuke, with tea or broth poured over rice and the seasoned fish.