Can you eat it raw?! "Mihonomatsu Mackerel" grown in pure underground seawater

Things you can only eat there. Tastes that are unique to that area, that you can only encounter if you go out of your way to get there.
I am an admitted foodie, and I believe the best part of traveling is encountering delicious food. The scenery and people you encounter along the way. What kind of history, culture, and feelings are put into that food? If you can hear about those things, then that experience can be called a "journey," even if it is only for a few hours.

With a click on the internet, you can get delicious food not only from all over Japan, but from all over the world. If you go to a supermarket, you will find a wide variety of ingredients lined up regardless of the season. Thanks to various technological innovations, improved varieties, freezing and refrigeration technology, and the rapid evolution of logistics such as airplanes, trains, and truck transport, the opportunities to encounter delicious food without leaving your home have increased dramatically.
However, even in this convenient world, there are still some foods that you have to go to the trouble of visiting. In search of such ingredients, I set off on a "journey" to Shizuoka City, formerly Shimizu City.

Shimizu, the birthplace of canned tuna in Japan

In recent years, large cruise ships have been calling at Shimizu Port one after another. The view from the port overlooking the majestic Mount Fuji is said to be the highlight of a cruise ship.

Shimizu Ward, Shizuoka City, Shizuoka Prefecture. On a clear day, you can see the World Heritage site of Mt. Fuji directly in front of you. Shimizu Port is one of Japan's three most beautiful ports, along with Kobe and Nagasaki, and is also known as the port with the largest amount of frozen tuna landings in Japan.
The beginning of canned tuna production in Shimizu was when the idea was born of canning tuna, which was often discarded even after being landed at Shimizu Port or the nearby Yaizu Port, and could be used as a stockpile food. This was in 4 (Showa 1929), when refrigeration and freezing technology had not yet been developed.

Shimizu-made canned tuna, which was carefully made by packing irregularly sized tuna slices neatly into cans and marinating them in oil, and which was also highly praised for its taste, was exported mainly to the United States, and soon became an important export item from Shimizu Port, on par with tea. After that, canned food manufacturers were established one after another, and it became one of Shimizu's major industries.
Tuna waste from the tuna can manufacturing process is processed into feed and fertilizer, which are also used in the fields of mandarin oranges and tea, Shizuoka's main agricultural products. Even before the term SDGs was coined, a sustainable "delicious cycle" was established here in Shimizu with no waste.
The national production of canned tuna in 21,582.8 was 21,034.2 tons. Of that, Shizuoka Prefecture's production was 1 tons, ranking first in the nation. An astonishing 97% of the national share is produced in Shizuoka Prefecture.
Inside S-Pulse Dream Plaza, you can visualize and experience Shimizu, the city of canned foods.

That canned food was also made in Shimizu

Shimizu Canned Food Market opened in October 27, inspired by the passionate desire of the people in charge to "make the appeal of canned food known not only to tourists but also to locals."
There are still more than ten canned food manufacturers in the old Shimizu City, and the sight of all of their products lined up in one place, with over 100 varieties in total, is truly overwhelming! You'd be surprised at how many varieties there are of the canned foods you see casually at the supermarket every day. By the way, it's not just canned tuna, but also canned yakitori and mandarin oranges, which everyone has probably tried at least once, were born in Shimizu.


"That" canned Yakitori, which has been officially recognized by NASA as a space food, was also born in Shimizu.
The cans include the finest tuna, priced at 1 yen per can, which is made by hand by selected craftsmen using line-caught summer tuna, Shizuoka specialties such as boiled whitebait and sakura shrimp, and local gourmet foods such as Shizuoka oden and Fujinomiya yakisoba. It's fun just to look at them, but I was also surprised to see the infinite possibilities of canned foods, thinking, "Who could make something like this into a can?"
Speaking of which, it was in the news that the familiar canned yakitori is now being used as space food. Canned food made in Shimizu has now spread not only around the world, but even into space.


Although the lineup changes slightly, there are always over 100 different canned varieties available.
We spoke with Dream Plaza Co., Ltd., the company that operates the facility.

"Recently, more and more people are reconsidering canned foods due to heightened awareness of disaster prevention, and canned foods have also attracted attention due to the demand for solo camping since the COVID-19 pandemic. As a result, a wide variety of items are being canned, including not only processed seafood products such as tuna and mackerel, but also dishes such as curry and yakisoba, and even sweets such as baumkuchen. Of course, we have tourists, but we also have a lot of local customers who come to buy because they found this product here, or buy it as a souvenir for when they go home to visit their hometown because it will be a hot topic of conversation."
I am also a big fan of a certain canned tuna. Because it is not made by a major manufacturer, it is hard to find it in supermarkets, but I have been coming here many times to buy it. I am looking forward to future events such as a fair on recipes using canned tuna at the buffet restaurant in the facility, and a trade fair themed on Shizuoka, the kingdom of canned food.

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Shimizu Canned Food Market
[Address] 13-15 Irifune-cho, Shimizu-ku, Shizuoka City, Shizuoka Prefecture
S-Pulse Dream Plaza 1F Shimizu Irifune Street
[Opening hours] 10:00-20:00/Free admission
[TEL] 054-376-6181 (Suruga Minori Market)
[URL]https://www.dream-plaza.co.jp/shop/1570/
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Eco-friendly and sustainable land-based aquaculture

Shimizu is a city where the fishing industry, based on the landing of frozen tuna and the production of canned tuna, has supported other industries and developed. However, the fishing industry is now at a crossroads not only in Japan but all over the world.
Due to the effects of environmental changes caused by global warming and destruction of the natural environment, there is a desire to realize sustainable fishing practices with limited marine resources. In recent years, a new local specialty that has been gaining attention is land-based farmed salmon and mackerel, which are raised using pumped-up underground seawater from the Miho Peninsula.

The Miho Peninsula is a landform called a "sand spit" that was formed when sand and stones from the Abe River were washed away by the ocean currents of Suruga Bay and accumulated. The sand and stones act as natural filters to filter seawater, so when you dig a well, you can pump up crystal clear seawater instead of fresh water.

"Miho's underground seawater is rich in minerals and nutrients, and its temperature remains constant all year round. What's more, it is sterile and oxygen-free. Being sterile and having a constant water temperature means that no equipment or electricity is required for heating, cooling, or sterilization. The oxygen-free condition also means that there are no parasites such as anisakis. We use our company's technology to add oxygen to the underground seawater pumped up from a well dug about 30 meters deep, allow it to flow freely, and then remove fish excrement and remaining food before returning it to the sea.
There are three types of fish on the market: wild fish, farmed fish in the sea, and farmed fish on land. In some land-based farming, eggs and fry are collected from the sea or rivers, but here, fry are hatched from eggs collected from fish raised on land, and the fish are not fed live food but carefully selected food depending on their size and growth condition.
As a result, traceability is assured and the fish can be grown and shipped without the introduction of parasites or viruses at any point during the growth period, meaning there is no need to worry about parasites such as anisakis, and you can eat the fish raw with peace of mind."


The amount and frequency of feeding is carefully adjusted according to the condition of the fish.
We spoke with Ryohei Takahashi, who is in charge of the aquaculture business at Nikken Lease Kogyo Co., Ltd.
When you think of Nikken Lease, you may imagine a company that rents out temporary construction equipment, so why is it involved in land-based aquaculture here in Miho?

"Originally, we were in the business of manufacturing and selling nanobubble water (water with oxygen encapsulated in nanobubbles. Nanobubbles are ultra-fine bubbles less than 1/1th of a millimeter in size). We then developed and commercialized a fish-keeping box (a fresh fish transport device) that made use of that water. During this process, we met with Professor Akiyama of Tokai University, who was researching the underground seawater of Miho, and began joint research into land-based aquaculture."

In 2, the company accelerated its expansion into the fisheries industry, completing its own fish farm and working with Shizuoka City and the Chamber of Commerce to commercialize the business. After about two years of trial and error, the company began shipping its first land-based farmed fish, Miho Salmon, at the end of 2.

You can eat both the milt and the liver!? The birth of Mihomatsu mackerel

The underground seawater of Miho maintains a fairly constant temperature throughout the year.
"The well where Professor Akiyama and I conducted joint research is less than 100 meters away from here, but the temperature of the groundwater we pumped up was 18 degrees. We started out thinking that salmon would be a good fish species to grow at 18 degrees, but when we dug our own well to get the business underway, the water temperature was 19 degrees. This difference of one degree makes a big difference for fish.
It's like us living in 40 degree weather every day. If you do that every day, you can survive, but you'll get tired and sick more easily.
So we wondered what kind of fish would be best suited to a temperature of 19 degrees. There were several candidates, but we chose mackerel, which is rarely eaten raw, as a fish that would make the most of the benefits of land-based aquaculture.

Mackerel is one of the most common fish that spoil quickly. It is also often the cause of food poisoning from anisakis, so it is generally thought of as a fish that should not be eaten raw. However, mackerel is raised in a sterile, stable underground seawater with constant temperature and quality, with thoroughly controlled feed and environment, so there is no need to worry about anisakis and you can eat it raw with peace of mind. What's more, it is said that you can even eat the liver and milt of this mackerel.
This mackerel was named "Mihonomatsu mackerel" with the hope that it would grow into a specialty that represents this region, like Miho no Matsubara, a component part of Mount Fuji, a World Heritage Site. It takes about a year to grow and is shipped once it reaches a size of 1g or more.

Aiming to increase the value of farmed fish, delivering "fish that can only be eaten there"

With special permission, we were able to tour the facility where mackerel and salmon are grown.

Aquariums lined up in a huge tent.
After disinfecting my feet and entering the huge tent, I noticed that there was no fishy smell or smell of the sea, which I had imagined for a fish farm. The temperature inside the tent was kept as constant as possible, and although it was a scorching hot day outside, I didn't feel that hot, especially since I was in the shade. There were 10 circular pools, each with a diameter of XNUMXm and XNUMXm, in which mackerel, salmon, and several types of fish being experimentally reared were swimming, all divided into different growth periods.
The small fry came closer, perhaps thinking they would get some food, but the mackerel that were close to being shipped out seemed to be circling in groups, slowly moving away from us.

"When they are young fish, they are like human babies and cannot eat a lot at once, so we feed them several times a day. They are friendly when they are small, but they gradually become more wary. They don't come near us much at feeding time, and when people from the head office or visitors come by, they gather in the middle of the tank and don't come near the edges, perhaps because they are not used to seeing us in white shirts. It's just like human adolescence (laughs)."



I quietly peeked into the aquarium, apologizing to the adolescent (?!) mackerel for scaring them.
Inside, countless mackerel are swimming counterclockwise, round and round and round. They are swimming at a great speed, creating a whirlpool in the middle. The mackerel's distinctive blue-green mottled pattern occasionally sparkles, it's so beautiful!
It seems like someone could watch them forever without getting bored, but when they use a dip net to land the mackerel, the fish that escape become stressed, and the mackerel are so delicate that they don't grow very large if they are shipped out repeatedly.
I left early to avoid any more stress.

"In underground seawater where there is no plankton, they obtain no nutrients other than from food. But because mackerel are constantly migrating, they have an incredible amount of movement. For this reason, once they reach a certain size, they do not grow any larger. Another characteristic of Mihomatsu mackerel is that they are smaller in size compared to wild fish and sea-farmed fish.
We are particular about freshly caught fish so that you can eat it safely and with the utmost freshness. The number of shipments is still limited, so we limit the stores that handle it and we require a reservation only, so we catch and ship it on the day of the reservation. That is why we can provide it with the freshest quality possible. It takes a lot of work, and the price is inevitably high. But we can say with confidence that it is a fish that is worth it.
Unfortunately, farmed fish are not as highly esteemed in Japan as wild fish in season. That's why we have high hopes for land-based farmed fish, which can be managed and completely traced from the eggs. We aim to provide new value by creating fish that can be safely eaten raw, something that can't be done in the wild, and ultimately increase the value of farmed fish."

Underground seawater is Miho's treasure

We asked him about his recommended way to eat Mihomatsu mackerel.

"I don't think there's anywhere else in Japan or the world where you can eat the liver and milt of Mihomatsu mackerel. So I would like you to try it as sashimi first. It's also delicious when lightly cooked, so it's good to cut it a little thicker and quickly prepare it as shabu-shabu."


Takahashi is in charge of the aquaculture business at Nikken Lease Industries Co., Ltd.
"Underground seawater is a treasure of Miho. I want more people to know that such wonderful water flows underground in this peninsula. I hope that the land-based aquaculture business will spread not only to our company but also to local people, and that it will become an industry and a specialty of the entire region.
At present, we are using young fish born in Ehime, but we are also raising fish in the tanks here to produce eggs, so from next year onwards, we will be producing Mihomatsu mackerel that are entirely born in Miho.
Being able to eat fish that have been caught and killed on the same day at a local restaurant is the ultimate luxury. I hope that many people will have the chance to experience something that they can only get if they come here.”

Finally, we asked Takahashi, who is originally from Niigata and is currently working away from home in Tokyo, about the attractions of Shizuoka and Shimizu.

"Shizuoka is a truly wonderful place, with food, nature, and Mt. Fuji. That's why I think it would be great if local people were more aware of the value of these things and promoted them more. We would like to be able to provide a stable supply and an even greater variety of fish species so that we can play a part in increasing the value of land-farmed fish, including Mihomatsu mackerel."

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Miho Underground Seawater Aquaculture Center (Nikken Lease Industry Co., Ltd.)
* Public tours are not permitted.
[Address] 2733-2 Ike, Miho, Shimizu-ku, Shizuoka City, Shizuoka Prefecture
[TEL] 054-337-3120
[URL]https://miho-salmon.com/
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Walking the mysterious and solemn "Path of the Gods"

Well, it's finally time to try the Mihonomatsu mackerel! That's what I would like to do, but since it's still too early for our reservation, I'll show you around Miho no Matsubara, the pine forest from which the Mihonomatsu mackerel takes its name, and the surrounding area.

Miho no Matsubara, known for its Hagoromo Pine Trees, which are the setting for the Noh play "Hagoromo," is about a five-minute drive from the Miho Underground Seawater Culture Center, which we visited earlier.
From Miho Shrine, where a piece of cloth said to be the heavenly maiden's feather robe is kept, to the coast where the Hagoromo Pine is located, a row of pine trees known as the "Path of the Gods" stretches for about 500m. As a measure to preserve the pine trees, the boardwalk has been constructed to avoid stepping on the roots, making it barrier-free, so even wheelchair users can walk along it with ease.

This is a spot where you should definitely take your time walking along the Path of the Gods.

Many of the pine trees lining both sides of the road are said to be 200 to 300 years old, creating a solemn and refreshing atmosphere. I heard that the gods who descended here, using Hagoromo no Matsu as a landmark, took this road on their way to Miho Shrine, and it made sense. There are also boards scattered around the area where you can enjoy literature such as waka poems and stories related to Miho no Matsubara, and you can really see why it was written about in the Manyoshu collection in ancient times, and why it was a place and scenery beloved by many writers and artists.

At the end of the Kami no Michi, a view of the pine grove, the sea, and Mt. Fuji awaits. Unfortunately, it was cloudy that day. Mt. Fuji was completely hidden by the clouds. But don't worry. Stop by Mihoshirube, where you can enjoy the view even on days when Mt. Fuji and the sea are not beautiful.

A place where you can enjoy Miho no Matsubara and Mt. Fuji even on rainy or cloudy days

"Mihoshirube" opened in March 31 as a facility to provide easy-to-understand guidance on the cultural value of Miho no Matsubara and the importance of preserving the pine grove, and to pass it on to the next generation. In fact, (unfortunately) this was the first time I had had a chance to tour the facility properly.
Since admission is free, I didn't have high expectations for the exhibits, but this was a big mistake. The facility itself is not large, but there was plenty to see.



Let yourself be drawn to Utagawa Hiroshige's painting of Mount Fuji and Miho no Matsubara as you head into the exhibition room.
At your feet, there are shadow-like lights with a pine needle motif, the sound of lapping waves, the aroma of pine wood, and other features that stimulate the senses, all of which are sure to raise your expectations.


Further ahead, the view of Mt. Fuji and Miho no Matsubara pine forest projected on the large screen of the video theater took my breath away. Unfortunately, I wasn't able to see Mt. Fuji with the naked eye that day, so I unexpectedly had it all to myself. What's more, I had the luxurious experience of seeing the best photos of Mt. Fuji captured by professional photographers, including Mt. Fuji covered in pure white snow and Mt. Fuji illuminated by the morning sun!
On the screen, you can see Mount Fuji showing different faces throughout the year, so it might be fun to find your favorite version of Mount Fuji and return next time that season.
However, Mt. Fuji is not visible 1 days a year. Still, many people will want to take photos with Mt. Fuji in the background, since they have come all the way there.
If you are one of those people, you should definitely stop by Mihoshirube. Just outside the exhibition room, there is a panel that allows you to take photos with the beautiful Mt. Fuji in the background, even on rainy, cloudy, or hazy days. You can take photos at the best angle of Mt. Fuji, the pine grove, and the sea, with the white sand and green pines.

This panel made me realize the hospitality of the staff, who want to please customers who have made the effort to come all the way here.

Experience the beloved Miho no Matsubara and Mt. Fuji

The movie theater isn't the only attraction.
The exhibition rooms are divided into several themes, and provide easy-to-understand explanations of the cultural value of Miho no Matsubara.



You can see paintings of Mt. Fuji, Miho no Matsubara, and the legend of Hagoromo in the digital archives, and I was amazed at how many works there were, from ukiyo-e prints I had seen before to ones I had never seen before. I was so engrossed that I found myself flipping through the displays one after the other.
Also worth seeing is the full-sized replica of the "Fuji Mandala on Silk," a national important cultural property that was painted during the Muromachi period and is owned by Fujisan Hongu Sengen Taisha Shrine. It is a mandala that depicts the faith in Mount Fuji and the worshipping at the time, and Miho no Matsubara is depicted as an important sacred place that represents the process of pilgrimage to Mount Fuji. It also depicts Seikenji Temple in Okitsu, people making the pilgrimage by boat, and merchants selling tea to the passengers. It is an experience that can only be had here, as it is impossible to see the real thing up close like this.

Many people will remember that when Mount Fuji was registered as a World Heritage Site, there was a debate about whether Miho no Matsubara should be included as a constituent heritage site, due to its distance from the site.
However, Miho no Matsubara is considered to be part of the faith of Mt. Fuji, and is depicted in many drawings such as "Mandala drawings" that depict scenes of faith and worship. It has also been the subject of poems in Japan's oldest poetry collection, "Manyoshu," and ukiyo-e prints by Katsushika Hokusai and Utagawa Hiroshige, and has fascinated many people as a source of artistic inspiration. This invisible connection between Mt. Fuji and Miho no Matsubara was recognized, and in a major reversal, Miho no Matsubara was also registered as a constituent asset.
This exhibition made me realize this and made me feel proud once again of the connection between Mount Fuji and Miho no Matsubara.

Learn about the importance of preserving the pine grove

On the second floor there is an exhibition corner introducing pine trees as plants and conservation activities for the pine grove.
We spoke with Misako Kobayashi of the Cultural Properties Division of the Shizuoka City Tourism, Exchange and Culture Bureau, who gave us our tour.
"Pine trees grow on dry, sandy beaches with few nutrients. They keep their leaves green all year round, but old leaves fall to the ground every day. When fallen pine needles accumulate, the soil becomes too nutritious, and other plants grow, which affects the growth of the pine trees. In order to preserve the beautiful scenery of the pine grove and pass it on to the next generation, the work of raking the pine needles is very important.
If you ask at the Miho Shirube reception, we will lend you tools such as rakes and garbage bags free of charge whenever the facility is open, so you can easily participate in the pine needle raking activity even by yourself. You can also work together with citizens' groups that regularly carry out conservation activities. We post information on our website and social media, so please check them out.

Even if you can't see Mount Fuji, it's a once-in-a-lifetime experience

"Before I was assigned to this facility, I didn't think about Mt. Fuji on a daily basis. But depending on the season and the time of day, Mt. Fuji shows different faces. I think that even when you can't see it, it's a once-in-a-lifetime experience. But even on days when they can't see Mt. Fuji, many people still say they're moved by the view of the ocean and the pine groves."

Even if we can't see Mount Fuji, it's a once-in-a-lifetime experience. Kobayashi's words resonated with me.
Even if you can't see it, Mt. Fuji is definitely there. A spectacular view is a great memory, but even the unfortunate experience of not being able to see it can become a precious memory when you look back on it later. It can become a laughing matter or lead to a promise to go again.

Finally, we asked Kobayashi about how to enjoy the Miho Peninsula.

"The approach to the Miho Peninsula from the sea, by taking the water buses that depart from the riverside market or Hinode Pier, is elegant and similar to the way people used to enjoy Miho. In fact, agriculture is thriving on the Miho Peninsula, taking advantage of its warm climate and sandy soil, producing tomatoes, edamame beans, Orido eggplants, and other crops. There are unmanned shops all over the place, so shopping while you stroll around is also fun. There are also many view spots of Mt. Fuji. I hope people will enjoy the whole peninsula from various angles, not just Hagoromo-no-matsu.
I hope that "Mihoshirube" can serve as a guidepost for how to enjoy it."

Approaching from the sea! The view of Mt. Fuji and the Miho Peninsula from the water bus will certainly be a wonderful experience. I would like to help with raking the pine needles, and I am looking forward to visiting again next time.

Don't miss the museum shop, filled with items you can only buy here

After viewing the exhibits, be sure to check out the museum shop, which has a selection of story-telling products, such as ingredients, food, and designs inspired by Mt. Fuji, Miho no Matsubara, and pine trees. There are also many original products, making the shop like a treasure chest filled with things that can only be bought here.

Best-selling items include the museum shop's limited edition packaging of local sweets, original T-shirts, and postcards of Mt. Fuji which are apparently popular with the increasing number of inbound tourists, but what caught my eye were the bookmarks and letter sets made using Miho no Matsugami paper.

We spoke with Aoki Masaki, CEO of Otono Co., Ltd., which operates the museum shop.

"We are working to rake up the dead pine needles to protect the pine grove, but if we just throw them away, we won't be able to connect them to the future. So we wondered if we could recycle the fallen pine needles, and developed "Miho no Matsugami" (paper woven with pine needles). We have letter sets and origami paper made from this paper, and the most popular item is the reasonably priced bookmark."




In addition, a portion of the sales from products bearing the facility's logo will be donated to conservation efforts.
Even if you are unable to participate in raking pine needles due to time or physical limitations, it would be nice to know that you can help preserve the pine grove by purchasing a souvenir.

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Shizuoka City Miho no Matsubara Cultural Creation Center "Mihoshirube"
[Address] 1338-45 Miho, Shimizu-ku, Shizuoka City, Shizuoka Prefecture
[Opening hours] 9:00-16:30/Free admission
[TEL] 054-340-2100
[URL]https://miho-no-matsubara.jp/center Mihoshirube Museum Shop
[URL]https://otono.site/mihomuseumshop/
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Finally, I get to eat Mihomatsu mackerel!

As we were taking in the charms of Miho, the time for our dinner reservation was approaching.
From Miho Shirube, drive towards Shimizu city center for about 15 minutes to Nasubi Sohonten.

The Nasubi group has several stores, mainly in Shizuoka City, but due to limited production, Mihomatsu mackerel is currently only sold at three stores, including the main store.

First of all, we asked Chef Hattori, who has 30 years of cooking experience, about Mihomatsu mackerel.
"Huh?! What is this?!"
Apparently, at first, it was a big shock.

"The image and concept of mackerel that I had up until then no longer applied. This is mackerel, but not mackerel. The fish is caught at the reserved time, killed on the spot, and delivered to the store, so the freshness is completely different.
The mackerel is safe and secure, having been raised above ground from eggs in sterile underground seawater, so we can serve it raw with confidence, and even as a chef, it is amazing that we can serve every last bit of it, including the milt and liver.”



Once it was decided to serve Mihomatsu mackerel, the group's executive chef tried out various cooking methods and dishes, and the one that was devised as a unique way to eat this mackerel is the Himuro platter, which allows you to eat the milt and liver as well.
They also have a unique fried dish called Blue Rare, so we tried those two dishes.

Shocking Mihomatsu Mackerel

First, we start with the Himuro platter.
The idea of ​​finding mackerel in the ice is refreshing and playful. And the mackerel that is dug out of the ice is so beautiful!
The sashimi has sharp edges and a pale pink color, so you can tell it's fresh just by looking at it. Not only the sashimi, but also the liver and milt have a firm, plump texture that you can feel through your chopsticks.



At first, I tried it just as it was, without any soy sauce, and there was absolutely no fishy smell from the milt, liver, or meat!
The sashimi is chewy and chewy. The fish meat is tasty even though it is not seasoned, which is probably due to the quality of the food it is eating.
"Try dissolving the liver in soy sauce to make liver soy sauce, then wrapping the mackerel milt in the mackerel meat and enjoying it."
I was recommended to do so, so I tried to dissolve the liver in soy sauce, but it was so fresh and plump that the liver didn't dissolve at all.





I gave up on trying to melt the liver and just put it on my body and took a bite.
As Chef Hattori also mentioned, what on earth is this?!

The flesh, which has a savory and sweet taste, may be similar to the refined white flesh of sea bream or puffer fish, but this is supposed to be mackerel, a blue fish. Yes, it is mackerel, but it is completely different from the mackerel I remember.
The moderately fatty mackerel meat is crisp, the milt is tender, and the liver is plump. An ensemble of three different flavors and textures fills your mouth. It's truly a taste you've never experienced before.

The other dish, blue rare, is so time-consuming that it's even called "flash fried" in the menu.
Taking advantage of the characteristic of Mihomatsu mackerel that it can be eaten raw, half of the mackerel is deep-fried in batter at a high temperature of 200 degrees for just 10 seconds, so that the center is almost as rare as sashimi, while the batter is hot and crispy, allowing you to enjoy the difference in texture and temperature.





Like the sashimi, the fish itself seemed to have its own flavor, even without soy sauce, salt, or tartar sauce. The lightly cooked flesh was soft and fluffy, and melted gently in the mouth.
The texture and flavor are completely different from the KitKito sashimi I had earlier.

The ultimate luxury experience that can only be found here

I've never eaten raw mackerel milt or liver before, so I have nothing to compare it to, but this is a taste like no other. This is an experience that you can only get here, and it's the ultimate luxury.

Ryosuke Bando, general manager of the Shimizu area, commented on the customer reaction:
"Everyone is surprised that you can eat it raw. We started offering it last year, and the response has been overwhelming, with some customers eager to get it on sale this year. It takes a long time for it to grow, and we can't keep up with production, so for now it's only available for a limited time, and by reservation only.
We hope to be able to provide a stable supply throughout the year so that our customers can enjoy it.
I have heard that other fish species are also being experimentally grown, so I am looking forward to seeing what land-based farmed fish I will encounter and be able to offer to our customers."



He told us:

Since the founding of the Nasubi Group, they have been working on local production and consumption, so in addition to the Mihonomatsu mackerel, they also actively handle local ingredients and local sake. It is one of the stores I use when I want customers from far away to try the taste of Shizuoka and Shimizu.
Recently, the number of foreign visitors has been increasing due to the influence of inbound tourism. On this day, we saw cars with license plates from other prefectures in the parking lot, as well as families guiding foreign visitors.
Some customers' eyes lit up as they happily pointed their smartphone cameras at the large fried shrimp and oysters, which are the restaurant's specialties.
Food is not only delicious, but it is also about discovering new things, feeling something special, and experiencing something new. I think that all of these things are part of what makes something delicious.
I hope that Mihomatsu mackerel and other fish caught in Miho will become even more well-known as something worth making a special trip to try, not only from all over Japan but also from overseas.

No matter how convenient our times may be, Shimizu still has the deliciousness that can only be found there.

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Nasubi main store
[Address] 424-0941 Fujimi-cho, Shimizu-ku, Shizuoka City, Shizuoka Prefecture, XNUMX-XNUMX
[Business hours] 11:30-14:30 / 17:00-21:30
[Regular holiday] Tuesday
[TEL] 054-352-1006
[URL]https://www.nasubi-ltd.co.jp/
*Mihomatsu mackerel is a limited menu item available from July to August, so please check the website for the next sale date.
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