- Main lore areas
Maniwa City, Takahashi City
- Main ingredients used
- History/origin/related events
In the mountainous northern part of Okayama Prefecture, a surprisingly large number of fish dishes have been handed down from generation to generation. Saba-zushi is an autumn festival feast mainly made in the northern central part of Okayama Prefecture. In the old days, when transportation was not convenient, it was difficult to obtain perishable raw fish in mountain villages far from the seashore, so people thought of using fish brought in from Tottori Prefecture in the San-in region to make a feast for the autumn festival. Although there are differences from region to region, in most regions, it was made at the time of autumn festivals and rice-planting ceremonies.
- Opportunities and times of eating habits
During the Autumn Festival, each household would buy a large quantity of mackerel and make many mackerel zushi to distribute to relatives and acquaintances, and to entertain guests. Also, since rice harvesting was done after the Autumn Festival, mackerel zushi were sometimes made in large quantities and eaten in between work. Since salted mackerel is used, it can be made any time of the year, but it is best eaten in season when autumn mackerel is available.
- How to eat
Wash salted mackerel, cut into 3 pieces, and soak in vinegar for 1 to 2 days. Remove the mackerel from the vinegar and pat dry. Place the mackerel on a box lined with plastic wrap, fill with sushi rice, press down, and wrap in plastic wrap. Remove from the box, wrap in bamboo skin, weigh down lightly, and let sit overnight.
- Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
It is made at home during autumn festivals and sold at roadside stations. It is also sold at restaurants that serve local cuisine.