‘Sukugarasu’ is a local Okinawan delicacy of salted fish called ‘Suku’ in Okinawan dialect. They are eaten as a side dish served on fresh cubes of tofu, and often as a snack to accompany beer or awamori.

Suku is a baby fish of siganus or rabbit fish (‘Aigo’ in Japanese), which are caught in the seas around Okinawa and remote islands. ‘Garasu’ (=karasu) means curing with salt.

Suku are living in the seas surrounding the southern islands of Japan. They come in large schools to the coast of Okinawa, mostly during the spring high tides around Jun. 1st, Jul. 1st and Aug. 1st of the lunar calendar.