1) Gold - mackerel caught in Japanese waters simmered in miso made in Aomori Prefecture.
2) Silver - mackerel simmered in Okinawan sea salt to retain the original flavor of the fish.
3) Black - mackerel simmered in soy sauce and beet sugar.
4) Red - fish caught during August-January and simmered in a sweet and mellow miso sauce.
5) Blue - fish caught during August-January and simmered in Okinawan sea salt.