I ate Shimesaba. Kizushi is made by vinegar-tightening fish. It often refers to mackerel vinegar tightening, but there are also those using mackerel, horse mackerel, and sea bream. In the case of mackerel, it is similar to Shimesaba. In general, it is generally called “Kizushi” in western Japan and “Shimesaba” in eastern Japan. Although it is called sushi, it is generally eaten with fillets without rice.#Japan.#healthy food.#Japanese food.#Japanese culture.