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Tanaka Kakinoha-Zushi(Mackerel, Salmon)
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Kakinoha-Sushi Honpo Tanaka
1490 Sugawa-cho, Gojo City, Nara, Japan

Raw Materials: Mackerel, red salmon, sushi, brewed vinegar, sugar, salt, seasonings (including amino acids), (some ingredients include soybeans)

Kakinoha-Zushi


In Nara Prefecture, where there is no sea, why do they use sea fish for sushi? But if you think about it, it is not so hard to understand why they use sea fish as a preserved food. Also, the use of "Kaki-no-ha" (persimmon leaf), which is plentiful in this region, is also meaningful.

So, when did it become available to eat? The theory seems to be that it was after the middle of the Edo period when fermented vinegar became popular.


When I opened the simple square box, I found a leafy package packed tightly. If you unfold one of those leafy wrappers, you'll see mackerel sushi pressed tightly into a square. As I sniffed the sushi, I was struck by the refreshing smell of persimmon leaves, the sweet aroma of shimeji mackerel and sushi rice, and the pungent taste of vinegar. I found out later that rice is vinegared rice, but mackerel is salted mackerel.

Then I sipped the sushi with shimeji mackerel on top. Simply put, it's delicious shimekaba sushi. Next, I tried the salmon, but strangely enough, it was not as assertive as the shimeji mackerel, but more elegantly behaved. This one is for people who don't like mackerel. What's going on, it's pretty good.

Afterword)
Kakinoha-Zushi, which is made at more than 50 restaurants in Nara Prefecture, originally started out with mackerel sushi, but now they make sushi with a variety of ingredients. In addition to mackerel, salmon is one of the most popular items.

The fragrant persimmon leaves are used throughout the year in addition to the salted leaves, and in the spring, fresh green persimmon leaves are used to add a great deal to this sushi.

It is made at home in the southern part of the prefecture (Yoshino, etc.), and is often eaten throughout the prefecture, as well as in Osaka (although I bought it).
©Japanese Famous Foods , Update:2020/07/12