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Okayama Prefecture

Sabazushi(mackerel sushi)

Sabazushi(mackerel sushi)
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    Image Source : Takahashi City Federation of Nutrition Improvement Councils

Main lore areas

Maniwa City, Takahashi City

Main ingredients used

mackerel

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.

RECIPE

Ingredients (10 sticks)

  • Vinegared salted mackerel】Salted mackerel (medium) 5 pcs.
  • Vinegared salted mackerel】Salt (for raw mackerel) 180g
  • Vinegared salted mackerel] Vinegar (more for hot season) 1 sho of vinegar
  • Vinegared salted mackerel】Sugar 500g
  • Rice 9 cups
  • Glutinous rice 1 cup
  • Dashi konbu (put in when turning on the rice) 5cm square
  • Sugar 400g (350g-400g)
  • Vinegar 200cc
  • Salt 40g
  • Ginger 12g (for 4 pieces of mackerel)
  • Yuzu peel 14g (for 4 pieces of mackerel)
  • Sushi rice 400g for 1 piece of shime saba
  • Vinegar for oshi-zushi 190cc
  • Vinegar for oshi-zushi 9g (1 tbsp.)
  • Preparations】Oshi-Sushi Machine
  • Preparations】Bamboo bark

How to cook

  • 1. Wash and cut the salted mackerel into 3 pieces, remove the skin, carefully remove small bones, and soak the mackerel in vinegar for a day and night.

  • 2. Cook the rice.
    Add 10% glutinous rice to make the rice sticky and shiny.
    Add the dashi kombu just before turning on the rice cooker (if you do it early, the color of the kombu will appear on the rice under the dashi kombu).

  • 3. Combine sugar, vinegar, and salt over heat to make vinegar mixture.

  • 4. After the rice is cooked, 10-15 minutes later (when the rice is still hot), remove the rice from the sushi bowl and pour in the vinegar mixture from step 3 to make sushi rice.

  • 5. While 4 is cooling, make the vinegar mixture for soaking the oshizushi container and soak the entire container (to prevent the plastic wrap from sticking to the container).

  • 6. Remove the bamboo peels with the vinegar mixture for soaking the oshizushi container.

  • 7. Make the chopped ginger and the shredded yuzu peel.

  • 8. When the sushi rice from step 4 has cooled, divide into 10 equal portions (9 pieces for large mackerel).

  • 9. Remove the vinegared mackerel from the vinegar and pat dry.

  • 10. Place a large piece of plastic wrap on a table, place the lid under the container, place the container of 5, place a large piece of plastic wrap inside the container, and spread it out neatly and flatly so that there are no wrinkles all over.

  • 11. Place the mackerel skin side down in the container, place either the ginger or yuzu peel from 7 in the center of the mackerel in a row along the backbone, place the equally divided sushi rice from 8 evenly and neatly in the container, cover the top lid, and press the sushi rice down firmly so that it does not lose its shape.

  • 12. Fold up the 11 pieces of plastic wrap, press through, remove the lid, and neatly wrap the other side and the front side of the plastic wrap together, followed by the left and right sides of the plastic wrap.

  • 13. Place 12 on the bamboo wrapper, again neatly wrap the other side and the front side, then the left and right sides, and fasten with rubber bands.

  • 14. Let sit for one day.

  • 15. Cut into pieces and place on a serving dish.
    Note: When cutting, leave the plastic wrap on and cut mackerel side up.

provider : Takahashi City Federation of Nutrition Improvement Councils

* Recipes vary depending on the region and home.