Shizuoka's food cultureKnow

It is one of the traditional salt-preserved foods, and in order to preserve it for a long time, it is pickled in a large amount of salt for about two weeks, and then dried in the west coast wind for about three weeks. Also known as New Year's fish, it is a lucky charm for the New Year and is produced only in the Tago district of Nishiizu Town. It has been certified as an “Ark of Taste” by the Slow Food Association (headquartered in Italy).