Fish marinated in vinegar and sushi rice wrapped in vinegar-cooked kelp, a type of stick sushi known for its longevity and deliciousness, is said to deepen in flavor over time.
Starting with mackerel sushi, known from the "Saba Kaido" in Kyoto, Shiga, and Fukui, this food culture has taken root in various parts of Japan, and has long been cherished in Tokushima and Kochi, famous for their citrus fruits.
Our "Saba Stick Sushi" uses rapidly frozen mackerel, fresh from the catch, to ensure freshness and safety, and Tokushima-produced yuzu vinegar.
The thick, fatty mackerel, with its satisfying bite, is elegantly wrapped in the refreshing fragrance of yuzu, making it our proud specialty.
Please enjoy it at home as well.

Tokushima's Pride: Kito Yuzu

Located at the southern foothills of Mount Tsurugi, the Kito area of Naka Town is famous for yuzu. Among them, the "Kito Yuzu," distinguished by its thick peel and abundant juice, rich in flavor, is celebrated as Japan's finest and is loved by chefs both domestically and internationally.