- Main lore areas
All over Osaka Prefecture
- Main ingredients used
rice, dried baby sardines, lotus root, carrots, dried tofu, dried shiitake mushrooms, burdock root, kinusaya (a type of perennial vine), eggs
- History/origin/related events
Gomoku-zushi is made by chopping up ingredients such as conger eel and shiitake mushrooms and mixing them into sushi rice.
According to one theory, bara-zushi originated in Okayama Prefecture, where the common people protested against the Edo period feudal lord's prohibition of "one soup and one vegetable" in order to be frugal and thrifty.
In the Kanto region, sashimi and other ingredients are often placed on top of sushi rice and called "chirashi-zushi," while in the Kansai region, finely chopped ingredients are mixed into sushi rice and called "bara-zushi. Recipes vary from household to household, but sashimi is not an essential ingredient. Because it is easy to prepare and makes the dining table more colorful, it is a popular menu item for men and women of all ages.
In Osaka, barazushi that is left over after being made in large quantities is steamed the next day and eaten as "steamed zushi (hot zushi). This shows the wisdom of the people of Osaka, who enjoy leftovers.
- Opportunities and times of eating habits
It is a staple dish often prepared for celebrations, festivals, and other special occasions. It is eaten throughout the year regardless of the season.
- How to eat
Make sushi rice. Chop cooked vegetables, dried tofu, shiitake mushrooms, etc., mix them into the sushi rice, and serve in a bowl. Sprinkle with broiled egg and vinegared ginger or red ginger.
It is also delicious with vinegared lotus root, chikuwa or deep-fried tofu as garnish.
- Efforts for Preservation and Succession
In addition to being enjoyed as a daily meal at home, it is also served at sushi restaurants and other eateries throughout Osaka Prefecture. Ingredients, arrangement, seasoning, etc. are arranged in various ways.