Okayama Local Cuisine: Mamakari no Suzuke

Alright, let me tell you about a dish that’s practically synonymous with Okayama – “Mamakari no Suzuke”! Mamakari is the local name in Okayama for a small fish, known as “Sappa” in the Kanto region. These little guys are mainly caught in the Seto Inland Sea, and they’re at their absolute best around October when they’re nice and fatty. The name “Mamakari” literally means “so delicious you’ll borrow rice from your neighbor,” which tells you just how good they are! In Okayama, they’re enjoyed in all sorts of ways, but Suzuke (pickled in vinegar) is a classic. Let’s dive in!

Dish Name: Mamakari no Suzuke

• Region / Location: Seto Inland Sea coast
• Primary Area of Tradition: Seto Inland Sea coast
• Main Ingredients: Mamakari fish

How It’s Eaten / Served

Mamakari no Suzuke is a pickled fish dish that’s a real Okayama specialty. When you first pickle them, the bones are a bit firm, but as they sit in the vinegar, they soften up, and you can eat the whole fish, from head to tail! You’ll also find “Mamakari-zushi,” which is sushi made with pickled Mamakari, either nigiri-style or pressed sushi.

Mamakari is a must-have dish for celebrations and special occasions in Okayama, often served alongside Mamakari-zushi. It’s a real highlight of Okayama’s festive food culture.

Cultural Background and Preservation

To make Mamakari no Suzuke, you start by cleaning the Mamakari, removing the head and guts, butterflying the fish, and taking out the backbone. Then, you salt them and let them sit for about an hour. Next, you make a sweet vinegar mixture with vinegar, salt, kombu (kelp), ginger, and sugar. The Mamakari is rinsed in vinegar and then pickled in this sweet vinegar solution. You can serve it with a bit of ginger or shredded green onions for extra flavor.

While people used to make this at home, it’s now more common to buy it ready-made. However, there’s still a strong sense of pride in this local dish. In 2008, the “Mamakari Promotion Committee” was established to spread the word about Mamakari and its delicious dishes.

Additional information:

• Mamakari (ママカリ): The local name in Okayama for a small fish (Sardinella zunasi).
• Sappa (さっぱ): The Kanto region name for Sardinella zunasi.
• Suzuke (酢漬け): Pickled in vinegar.
• Mamakari-zushi (ままかり寿司): Sushi made with pickled Mamakari.
• Kombu (昆布): Kelp, often used for making dashi (Japanese soup stock).
• Dashi (だし): Japanese soup stock.