Tango sawara, or Spanish mackerel from the Tango region, has become a notable seafood specialty in Kyotango City, northern Kyoto Prefecture. Until relatively recently, catches of this fish were limited, and it was not widely eaten in the area. In recent years, however, catches have increased dramatically, at times reaching the highest annual volume in Japan.
This increase has inspired the creation of a variety of local dishes, bringing Spanish mackerel into the heart of Kyotango’s food culture. Efforts are also underway to establish it as a regional brand known as Kyotango Sawara.
Spanish mackerel is prized for its excellent flavor. It is enjoyed as sashimi and sushi, as well as in processed specialties such as dried fish and saikyo-zuke—fish marinated in Kyoto-style sweet white miso.
However, its flesh can easily break apart, making it challenging to handle and process. For the best experience, try Tango sawara prepared by a skilled local chef, who can bring out the fish’s delicate flavor and texture.
December to February