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.