The first time Katsuhiko Ueda, an “activist to popularize fish-eating,” tried “saba-zushi” (mackerel sushi) was in his college days when he visited a friend’s family home in Kyoto over ...
“For a long time boxed sushi, pressed sushi, treated mackerel sushi and other dishes made with compressed rice were the mainstream of Kyoto’s sushi culture,” said Nishimura. “More ...