The Kyoto Prefectural Tango Local Museum (Kokubu, Miyazu City), which is researching the local cuisine of northern Kyoto Prefecture, is conducting a survey to find out about the food culture of mackerel along the Sea of Japan coast. We will examine the situations in which sushi, fermented foods, processed products, etc. are eaten and where they are purchased, highlighting the richness of food related to mackerel.
Part of the Agency for Cultural Affairs' "Food Culture Story" creation and dissemination model project. The museum has been researching ''barazushi,'' a local Tango dish characterized by ''oboro,'' sweet-salty cooked mackerel. This time, we focused on the differences in mackerel dishes eaten in various regions along the Sea of Japan and Wakasa Bay, and expanded our research area to include Hyogo, Fukui, and Ishikawa prefectures.
The questions consisted of choosing familiar items from 18 dishes such as mackerel figure sushi, stick sushi, heshiko, and narezushi, and asked nine questions such as how often you eat it, where you buy it, with whom you eat it, and how you like to eat it. Have them answer. You can also answer questions about mackerel dishes that are not listed in the examples.
The survey is open until the end of January. The museum says, ''We want to trace how mackerel has been eaten and uncover its history and customs.'' Forms are available on the museum website. Museum 0772 (27) 0230.
