This study aimed to investigate the consumption trends and attitudes toward grilled mackerel (called “Hagessho-saba”) as the fish for “Hangeshou-day” in Oku-etsu Region, Fukui Prefecture, Japan. According to the results of a questionnaire survey, most respondents are aware of the custom of “Hangeshou-day” and continue to consume grilled mackerel during this event. In the past, it was said that each person ate a single grilled mackerel. However, today, the norm is to share and eat grilled mackerel with the family. Many people consider it important to eat grilled mackerel on Hangeshou-day. People favorably evaluate the scenery and scent of mackerels being grilled at the storefront as being unique to their area.

Oyster (Crassostrea gigas, Magaki) aquaculture in Hiroshima prefecture accounts for 60% of the country’s total production. The prefectural government and related organizations have enhanced the capacity of official control over the process of ‘farm to table.’Food chain approach has successfully developed in bivalve production and processing. To secure food safety, the fisheries administration guides oyster farmers to take good practices, and monitors them. The health & hygiene division and health care centers are responsible for the safety assurance of bivalve. They work as a Competent Authority. The experiences on such a workable framework would give suggestions for the development of a food chain approach in marine aquaculture.