Dietary Customs Concerning Japanese Spanish Mackerel (Scomberomorus niphonius) and Japanese Halfbeak (Hyporhamphus sajori) in the Okayama Prefecture, from the Edo period to the present

Abstract

Over the past few centuries, two types of fish, Spanish mackerel (Scomberomorus niphonius) and Japanese halfbeak (Hyporhamphus sajori), have mainly been eaten in the Okayama Prefecture of Japan. The objective of this study is to highlight dietary customs in Okayama concerning the consumption of these fish.
In recent times, the former has mainly been eaten sashimi and the latter baked, methods inherited from the Edo period. These fish were seen as special products by the Okayama clan and, similar to red seabream (Pagrus major), served to show hospitality on special occasions as well as to high-status guests.
While there are various overlapping factors, these eating habits of the Edo period have been inherited by Okayama Prefecture.