Wakasa Obama Kodai Sasazuke

Wakasa Obama Kodai Sasazuke is a traditional processed food made from small sea bream (Yellowback) and registered as a geographical indication (GI) and is native to Obama City, Fukui Prefecture, Japan.

Geographical and Historical Origin

The production area for Wakasa Obama Kodai Sasazuke is Obama City, located in Fukui Prefecture. The city overlooks Wakasa Bay, a rare example of a rias-type coastline that stretches from Kyoto to Fukui Prefecture and forms a deep cut into the Sea of ​​Japan coastline. Sea bream fishing in Obama City has been a practice since ancient times. Historically, from the Meiji period (the period of Japanese modernization between 1868 and 1912), yellowback sea bream (yellowback) has been caught due to the influence of ocean currents. Obama City is the closest fishing center to Kyoto on the Sea of ​​Japan coast. Even before the development of refrigeration technologies, the long shelf life and freshness of Obama fish were sought after by consumers in Kyoto. This demand led to the development of the "Kodai Sasazuke" production technology. This technology was developed by regulating the pickling time and the amount of salt/vinegar in two processes: salt and vinegar pickling.

Product Description and Features

Wakasa Obama Kodai Sasazuke is a pickle made by processing small sea bream (Yellowback) caught in the Sea of ​​Japan and marinated in salt and vinegar. The product's distinguishing features are:

• Appearance and Color: The skin of the pickerel sea bream turns pinkish, while the flesh turns a bright pale amber or clear white.

• Texture and Flavor: The flesh is firm and has a moderate saltiness and acidity. Despite its long shelf life, thanks to the use of salt and vinegar, it retains a flavor similar to sushi-grade sea bream.

• How to Use: Traditionally consumed with soy sauce and wasabi, it's also used in chirashi-zushi (a type of sushi made with vinegar-flavored rice mixed with various ingredients) and temari-zushi (a type of sushi made with small balls of vinegared rice). It can also be added to clear broth soups and vinegar-based dishes.

Production Method

The production process for Wakasa Obama Kodai Sasazuke is based on traditional skills preserved for generations by local technicians. The production steps are as follows:

1. Preparation: The main ingredient, small sea bream (Yellowback) caught from the Sea of ​​Japan, is first cleaned of scales, then its heads and intestines are removed.
2. Slicing: After the fish is washed in fresh water, it is cut into three pieces. The belly meat is thinly sliced ​​and the bones are removed; speed is essential for these processes. It has been noted that the process of slicing small sea bream into three pieces and removing the bones is difficult to mechanize.
3. Salting: Filleted meat is sprinkled with salt or marinated in salt water. It is then washed in fresh water to remove excess salt.
4. Marinating: Next, the fish is pickled in a marinade containing vinegar or vinegar seasoning.
5. Packaging: Finally, the products are packed in barrels or placed on trays and presented to the market.