Mackerel is lightly seasoned using only traditionally brewed soy sauce—slowly fermented and aged since the first year of the Kansei era—and coarse sugar from Kikaijima, Kagoshima Prefecture, known for its deep, well-rounded sweetness that is often said to need no mirin.
No chemical seasonings are used.
Enjoy it as-is as a side dish or snack, or use it as an ingredient in a variety of dishes.