Ika no kakeae is a local dish from Saga prefecture. This seafood dish, with daikon radish and wakame seaweed, is also called ‘oroshi-namasu’, ‘kaki-ae’ or ‘nuta-ae’, and is eaten in many places in Japan.
In Saga prefecture, it is called 'kakeae' or 'kakeyaa' and is one of the most common dishes eaten at home on a daily basis. Various local seafood products are used, and apart from squid, sardines, mackerel and horse mackerel are sometimes used in areas near the Ariake Sea and Genkai Sea.
They are served together with seafood mixed with thinly sliced daikon or other vegetables with miso sauce with vinegar.
The synergistic effect of the umami from the seafood, vegetables and miso gives this dish a deep, rich flavor, while the acidity of the vinegar gives it an additional refreshing taste.

Sukozushi is a traditional sushi made with with rice from Shiorishi, fresh seafood from the Ariake Sea, and minced vegetables placed over rice. Rice is placed into a large wooden box, about 30 x 40 cm or bigger, called murofuta. The rice in the murofuta is marked into 10 cm squares and each square is topped with sushi toppings. Each square becomes a serving. It’s a colorful and festive dish. Unique to Sukozushi is mutsugoro mudskippers that has been grilled with a kabayaki sweet soy sauce.

Sukozushi is served at festivals and special occasions in the village of Suko in the Shiorishi region. The dish originated in the Edo period (1603-1868) when Sukozushi was presented to the feudal lords as an offering by the citizens. It has now become a part of the local cuisine which has been passed down for 500 years. During this same period a similar style of sushi, Omurazushi, became popular in Nagasaki.

Long ago mutsugoro mudskippers were a valuable source of protein. The grilled fish with the sweet kabayaki soy sauce served with fresh seafood, minced vegetables, and vinegared rice is an umami-rich dish and a satisfying combination.