The Wakasa Road is a historical trail that helped advance Japan's culture and cuisine. The Wakasa region of Fukui Prefecture, on the nation's west coast, was one of the strategic miketsukuni regions of Japan that produced food for the emperor in ancient times.

Wakasa-mono from the Japan Sea such as fugu, karei flatfish and oysters were transported via the Wakasa Road and its many arteries that flowed into the heart of Kyoto. One particular branch gained popularity for bringing mackerel direct from the port in Obama by porters who carried 40-kilogram baskets on their backs, walking all night over mountain passes to deliver the goods to Kyoto before they spoiled. This route was nicknamed the Mackerel Trail, or Sabakaido (saba being mackerel).

This 72-kilometer fish route had been nibbling at my conscience for a while, and the fact that it's not just a historic walking trail but also a culinary one piqued my stomach's interest. It's surprisingly easy to find someone to accompany you when gourmet food is involved. My friend Chris Thyregod was more than happy to take on the task.