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Golden horse mackerel" is a very popular Awaji Island brand horse mackerel. Commonly known as "kiaji," the horse mackerel caught around Nushima, a small island about 4 km offshore from Awaji Island, is characterized by its firm flesh and strong taste. The golden horse mackerel, which rarely appears on the market and has a high scarcity value, has an even stronger flavor and sweetness when left to rest, making it an excellent match with vinegared rice.

We have created the "aji-sai-don" by combining the beautiful "aji" (color) of pike conger eel, which is the summer fish of Awaji Island, and shibazuke (a type of pickles made with hamo conger eel). The acidity of the Shibazuke enhances the seasonal tastes of both "hamo" (pike conger eel) and "horse mackerel".