Named after Tango, an old province of Japan, Tango barazushi is made in a wooden box. Various ingredients—including mackerel crumbles, which are unique to this dish—are arranged on top of sushi rice. Traditionally, Tango barazushi is eaten on special occasions, and the rice is divided with a wooden spatula and eaten as a family.
Pickling fish or vegetables in rice bran is called nukazuke and is a traditional preservation method in Japan. When made using mackerel, nukazuke is known as heshiko in Kyoto by the Sea.
In Kyoto by the Sea, enjoy the varied scenery that shows how people have lived harmoniously with nature. Two of the finest examples are the Amanohashidate sandbar, which is one of the Three Views of Japan. Another feature to watch for is the fusion of Japanese traditions with those from the West, such as the brick buildings of Maizuru’s former naval base and silk heritage areas like the Former Bito Family House on Chirimen Street (chirimen is a high-quality kimono silk) in the town of Yosano.
The region has produced a number of unique dishes including yellowtail shabu-shabu, grilled crab, and nikujaga, a meat-and-potato stew simmered in a sweet soy sauce broth. Kyoto by the Sea abundant ingredients make such excellent dishes possible throughout the year.
