We use only high quality, fatty mackerel caught in the seas around Japan. The thickness of the meat, the degree to which it has been cured, and the amount of fat in it are all carefully selected. Learning from the wisdom of our ancestors, we use beach salt (ichiban shio) to maintain the freshness of the mackerel, just as it was carried along the mackerel road in ancient times, and to remove any fishy smell. The rice is a unique blend of "Nihonbare" and "Koshihikari" rice produced in Shiga Prefecture. Nihonbare" is a variety that has been produced in Shiga Prefecture for a long time and is suitable for sushi rice. The grains are firm, but the vinegar is absorbed into the core of the rice well, and the rice does not become hard even when it is ready to eat (it is left to stand for a full day from the date of production). However, it is not very sticky as it is, so to compensate for this, Koshihikari rice is blended into the rice. Both types of rice are grown by farmers using minimal pesticides and organic fertilizers. The kelp used to cook the sushi rice and to put on the mackerel sushi is high quality Rishiri kelp from Rebun Island and natural Makombu kelp. It is an important ingredient in the overall flavor of the saba sushi（mackerel sushi).