Considered top-class even within Japan, this horse mackerel was raised in aquaculture in the Uwa Sea off the coast of Ehime Prefecture. Pre-scaled so it doesn’t stick to surfaces, like cutting boards, it is a forgiving ingredient that can be handled easily. It is versatile as well: it can be salt grilled, glazed with teriyaki sauce, made into a tempura, and marinated, among other preparations.
