Kakuzushi/Hakozushi ｜ Our Regional Cuisines

Shimane Prefecture

Kakuzushi/Hakozushi

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Image provider:Shimane Prefectural Dietary Life Improvement Promotion Council

Main lore areas

Iwami region
Main ingredients used

Seasonal vegetables such as vinegared rice, carrots, burdock, and shiitake mushrooms

History/origin/related events

“Kakuzushi” and “Hakozushi” are both types of pressed sushi. The difference lies in the shape and size of the wooden box used. “Kakuzushi” is a type of sushi that can be easily made with “Mossou”, a small wooden box (about 5 cm square). In addition to the square shape, there are also flower shapes and pine, bamboo and plum shapes. On the other hand, the wooden box used in "Hakozushi" is larger than that of "Kakuzushi" and the finished product is cut into pieces before serving. In recent years, there are many areas where "Kakuzushi" is made easily in small amounts, but there are also areas where "Hakozushi", which can be made in large quantities at a time, has taken root as a local dish. “Hakozushi”, traditional in the Iwami region, is a type of pressed sushi that does not use fish or meat. Layer the sushi rice and vegetables in a square wooden box and place a thin plate between them. Then it is repeated and stacked: sushi rice, vegetables, thin plate...and so on. Finally, push from the top and apply pressure, cut into pieces, and garnish with thin strips of egg, sakura denpu (pink-colored minced fish) and green leaves (sansho (Japanese pepper) and carrot leaves). It is said that in the Edo period (1603 - 1868), the wife of the local governor dispatched to the area around the shogunate's domain of Iwami Ginzan (silver mine) missed the taste of Edo and handed down the cooking methods to the locals. Another theory is that it was introduced as food for soldiers during the Warring States period (1467-1603).
Opportunities and times of eating habits

In the old days, sushi was a dish made at home and eaten on special occasions. Kaku-zushi is small and easy to make, and in the past, each household had a wooden frame for making sushi, and it was common practice to make kaku-zushi on special occasions. Even today, the custom of making kaku-zushi for special occasions still exists. In the old days, wooden crates for sushi were passed down from generation to generation as part of the bride's wedding gifts.
Because it can be preserved, it was served at festive banquets, and was also used as a gift for births and for visiting sick family members.
How to eat

Kaku-zushi is wrapped in vinegared rice and appears to have only a decorative top and no ingredients, but as you eat it, the ingredients appear (in the case of hako zushi, the ingredients are cut into pieces and can be seen from the side).
The ingredients are mainly vegetables, not meat or fish. Sushi rice is packed in a wooden frame, and carrots, burdocks, shiitake mushrooms, etc. cooked in sweet and spicy soy sauce and sugar are laid on top. After the top layer of sushi rice is covered, the lid is placed over the top and pressure is applied to complete the dish. The dish is sometimes finished with a sprinkling of egg, sakura-denbu, sansho (Japanese pepper), or other garnish to add color. There are no rules or regulations regarding the decoration of the dish, and each family's individuality comes out in the decoration.
Efforts for Preservation and Succession

The dumplings can be purchased at local supermarkets, direct-sales stores, and side dish stores. In addition, they are sometimes prepared as part of dietary education.

RECIPE

Ingredients (For 4 persons)

Rice 4 gou
[A] Sake
[A] Kelp for soup stock 10cm square
[B] Vinegar 5 tbsp.
[B] Sugar 2 tbsp.
[B] Salt 1 tsp.
burdock root 60g
carrot 40g
Dried shiitake mushroom 10g
Nagaten 1／2 sheet
[C] Dried shiitake mushroom stock 1 cup
[C] Soy sauce 1 tbsp.
[C] Mirin 2 tsp.
Kintoki beans 16 pieces
Kinshi egg as needed
green leaves as needed
Sakura-denbu as needed

How to cook

1. Wash rice and drain in a colander, then cook in A.
2. Reconstitute dried shiitake mushrooms in water. (Use the stock for soup stock.)
3. Cut burdock root and carrot into small pieces, and cut dried shiitake mushrooms into thin slices. Cut nagaten into small pieces. (Cut into small pieces as they are ingredients to be added to sushi.)
4. Cook the ingredients in C and season to taste.
5. When the rice is cooked, mix the mixed vinegar in B to make sushi rice.
6. Put the ingredients in 4 and a kidney bean in the sushi rice, roll them up, and put them in a wooden crate.
7. Garnish the top of the sushi rice with egg, green leaves (carrot leaves, etc.), and sakuradenbu.

Recipe Arrangements

provider : Shimane Prefecture Dietary Improvement Promotion Council

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Kakuzushi/Hakozushi ｜ Our Regional Cuisines

Shimane Prefecture

Kakuzushi/Hakozushi

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (For 4 persons)

How to cook

Recipe Arrangements