Salted mackerel

A wooden table set with a bowl of rice topped with grilled fish, a bowl of kimchi, a cup of tea, and a plate of sliced tofu with green onions and cucumbers. Chopsticks and a small dish with a pickled plum are also visible.

Salted mackerel, known as “shio saba” in Japan, is a flavorful and nutritious fish preserved with salt to enhance its taste and extend its shelf life. This curing process deepens the umami flavor while firming the texture. 

Miso sabi mackerel

Traditional Japanese meal with grilled mackerel on rice, miso soup with tofu and mushrooms, edamame, and garnish on a plate with chopsticks.

Miso-sabi mackerel is mackerel that has been marinated in a blend of miso, sake, mirin and ginger before being grilled. The miso imparts a deep umami flavor while slightly sweetening the fish, balancing its natural oiliness

Teriyakimackerel

Grilled mackerel with soy sauce glaze on a plate with lettuce and lime; side of pickled vegetables and chopsticks; shiitake mushroom in a bowl; umeboshi on a small dish.

Teriyaki mackerel is a savory-sweet dish where mackerel fillets are glazed with a rich teriyaki sauce made from soy sauce, mirin, sake, and sugar. The sauce caramelizes as the fish is grilled, creating a glossy, flavorful coating that enhances the mackerel’s natural richness. This dish is a delicious balance of umami, sweetness, and slight smokiness, often served with steamed rice and vegetables for a satisfying meal.

Kimchimackerel

Grilled mackerel on a wooden platter with lemon wedges, small dishes of kimchi, and a green vegetable soup on a wooden table.

Kimchi mackerel is a bold and flavorful dish that combines the rich, oily texture of mackerel with the spicy, tangy depth of fermented kimchi. The dish develops deep umami flavors as the fish absorbs the spicy-sour kimchi juices. The combination of fatty fish and fermented vegetables creates a perfect balance of heat, acidity, and savoriness, making it a comforting and nutritious meal, best enjoyed with steamed rice.

Kabayakiherring

Grilled fish fillets with rice in a brown bowl, garnished with green onions, accompanied by chopsticks. A plate of mushrooms, a small dish of pickled ginger, and a cup of seaweed salad are on the wooden table.

Kabayaki herring is a variation of the traditional Japanese kabayaki preparation, grilled with a rich, sweet-savory tare sauce made from soy sauce, mirin, sake, and sugar. The sauce caramelizes as the fish is grilled, enhancing the herring’s natural umami and slightly oily texture. This dish is often served over rice, similar to unagi don, offering a flavorful and satisfying meal with a deep, smoky-sweet glaze.