In Japan, we sometimes hear the term “to be stricken by a mackerel”, which translates to mackerel being a common reason for food poisoning. It seems as if the problem is with the fish itself, but in fact, most cases of food poisoning are caused by the production of histamine.
Takewa’s shime saba (cured mackerel) is carefully selected for their high quality from the moment they are purchased, and they use the HACCP hygiene management system to keep an eye on histamine levels during the processing. You can enjoy this shime saba with peace of mind.
