The first time Katsuhiko Ueda, an “activist to popularize fish-eating,” tried “saba-zushi” (mackerel sushi) was in his college days when he visited a friend’s family home in Kyoto over ...

The mackerel can is marked by its viscosity reinforced by kudzu powder to hinder the fluid seasoning from floating in the air in a zero-gravity environment. The fish is also strongly flavored with ...