Hakata Gomasaba: Raw Mackerel with Sesame Soy
Hakata gomasaba is sashimi-grade mackerel dressed with soy sauce, ground sesame and mirin; the name describes the preparation, not necessarily the spotted mackerel species called goma-saba...

At a glance
| Name | Hakata Gomasaba: Raw Mackerel with Sesame Soy (Gomasaba) |
|---|---|
| Prefecture | Fukuoka |
| Region | Kyushu & Okinawa |
| Type | Sashimi-grade mackerel dressed with sesame-soy sauce |
What is it?
Hakata gomasaba is sashimi-grade mackerel dressed with soy sauce, ground sesame and mirin; the name describes the preparation, not necessarily the spotted mackerel species called goma-saba.
Unlike vinegar-cured shime-saba, it preserves a raw texture and may be finished over rice with dashi.
History and local context
Fukuoka City records its earlier name as saba no goma-joyu and connects the dish with a port city where carefully handled fresh fish reaches markets and restaurants.
Soy, wasabi, vinegar and salt do not kill Anisakis. Use only mackerel sold for raw consumption and follow professional freezing and storage guidance.
How to enjoy it
Taste the fish with sesame sauce first, then add scallion, ginger or wasabi; if dashi is provided, reserve a little for a final rice bowl.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Hakata Gomasaba: Raw Mackerel with Sesame Soy from?
It is associated with Fukuoka, in the Kyushu & Okinawa region of Japan.
What kind of food is Hakata Gomasaba: Raw Mackerel with Sesame Soy?
This guide classifies it as sashimi-grade mackerel dressed with sesame-soy sauce. See the overview for its defining ingredients and texture.
Can I order Hakata Gomasaba: Raw Mackerel with Sesame Soy online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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