Declaration of “Senzaki Toro Aji” season is issued!

Senzaki Toro Aji" (horse mackerel) is now in season.

During the period when horse mackerels are in season (around May to July), a certain amount of horse mackerels are measured with a near-infrared spectrometer, and when the average fat content reaches 10% or more, the Senzaki Season Declaration is issued by the Nagato Supervisory Branch of the Fisheries Cooperative Association. This year, the declaration was issued on June 8 (Fri.). The seasonal horse mackerels, which are even more delicious, are sold in stores under the name of "Senzaki Toro Aji.

Senzaki Toro Aji" landmark

The sticker on the label is a reminder to eat the delicious fish of Senzaki and to cherish the season.

At the direct sales counter of Senza Kitchen, a roadside station, there are also streamers.

Recommended way to eat

Fresh horse mackerel can be prepared in a variety of ways in addition to the standard dishes such as sashimi and salted and grilled. Large horse mackerels have a deeper flavor when cooked, so they can be prepared in the style of mackerel stewed with miso or cooked with ara.

Sashimi: Sashimi is served in sashimi soy sauce with wasabi (Japanese horseradish) on top. You can enjoy a different taste by drizzling olive oil instead of soy sauce and sprinkling salt on top.

Tataki] Add chopped green onion and ginger, and chop and mix with a knife. Add wasabi, yuzu kosho and grated garlic.

Nanbanzuke: Small sized horse mackerels called "zengo" are often cooked as "nanbanzuke. It is made by coating the fish with flour, deep frying it crisply, and marinating it in sweet and sour sauce along with onions, carrots, cucumbers, and hawk's claws.

Nama-zushi: Horse mackerel with the head and entrails removed is seasoned with sweet vinegar, and slices of ginger and cucumber are clipped onto the belly.

Learn more about Senzaki Toro Aji! Senzaki Kaiko Official Website>>>