Pickled mackerel Pickled mackerel, known as saba no heshiko, is made by fermenting fresh mackerel in salt and rice bran for close to a year. This traditional method of preservation was used after an especially successful catch to store the excess mackerel before it spoiled. With eight times as much glutamic acid as fresh mackerel, pickled mackerel has a unique savory flavor filled with umami. You may find yourself so addicted to this delectable pickle, you ask for second and third helpings of rice to accompany it in the Japanese style! Fresh seafood from all four seasons, including mackerel sushi There are many ways to prepare the abundant seafood of Wakasa Bay to best bring out its natural flavors. Mackerel narezushi made with pickled mackerel is said to have been the forerunner of modern sushi such as mackerel sushi, a standard dish that no festival in Obama or Kyoto would be complete without. Wakasa Obama kodai sasazuke is prepared by pickling small sea bream fillets with salt and vinegar in a small cedar cask. Another specialty of the area is Wakasa grilled tilefish, a highly sought-after fish with tender meat and soft scales. The rice terraces of Tagarasu The rice terraces of Tagarasu create a rustic scene surrounded by the sea and mountains. At every turn, the coastline offers new panoramas of natural beauty. Catching octopus with a trap net Harvest wakame seaweed, catch octopuses with a trap net, or go fishing for sea bream and clean and eat it yourself. You can also learn how to make your own set of chopsticks or participate in a local cooking workshop. There are lots of things to do and learn that will give you a new appreciation for life in a fishing village and the blessings of Wakasa Bay. Omon (large gate) and Komon (small gate), two popular features of Sotomo The Sotomo Caves and Cliffs boast six kilometers of unusual rock formations, rock tunnels, and scenic cliffs around Wakasa Bay. This picturesque spot was chosen by American news channel CNN as one of the most beautiful places in Japan.