Known for its exceptional, fresh taste, Onahama’s ‘sanma’ (Pacific saury) is soon to make its annual comeback to Japanese shores, being in season from September to November.
Besides being eaten freshly grilled, sanma is widely used in a huge variety of other dishes & food products, making it a staple of Iwaki City’s food culture.
Examples include ‘Po-po yaki’ – minced sanma that is mixed with onion and ginger before cooking, and ‘tsumire-jiru’ – a sanma fish-ball based broth. Both are classic Iwaki dishes, well-loved by local families.
It is also said that packaged sanma dried in mirin (a kind of sweet rice wine used for cooking) originated in Iwaki City.


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