All over Osaka Prefecture

vinegared mackerel, rice

Oshizushi is made by layering thinly sliced vinegared mackerel and shiroita konbu on top of vinegared rice and pressing them in a wooden frame.
In contrast to the nigirizushi of the Edo period (1603-1867), pressed sushi in a box or wooden frame is the norm in the Kansai region. Battera is the most popular taste among them. It is a local dish filled with Osaka's unique culture of pressed sushi and kelp, and is very familiar to residents of the prefecture.
Battera was invented in 1894 by a restaurant called "Sushi Tsune" in Minami-Semba. The name "battera," which means "small boat" in Portuguese, was derived from the boat-like shape of the half-meat sushi, which was originally made from konoshiro (whitebait) commonly caught in Osaka Bay. The name "batterella" was derived from the Portuguese word for "small boat." It was gradually replaced by the inexpensive mackerel, and the square box shape was also used for the pressed molds. In Osaka, shiroita-konbu is sometimes called batterella-konbu.

It is available at restaurants in the city, as well as at supermarkets and convenience stores at reasonable prices. Because it can be eaten without soy sauce, it is also useful as a takeout or souvenir.

Pour the vinegar over the cooked rice, mix quickly to break up the rice, and allow to cool. Remove the skin from the vinegared mackerel, remove the inside bone, and slice the mackerel into thin strips. Arrange the sliced mackerel in a wooden frame, fill with the vinegared rice, and press the top board. Remove from the wooden crate, wrap in vinegar-moistened shiroita-konbu, cut into pieces, and garnish with amazu ginger. It does not need to be dipped in soy sauce.

Sushi is served at sushi restaurants and retail stores throughout the prefecture, and is a popular daily staple. It is also popular among tourists as a souvenir of Osaka. Sushi Tsune, the originator of BATTERA, once closed its doors, but in 2016, the fourth generation of the family revived the restaurant.