Saba no Sugata Zushi (Mackerel Sushi) ｜ Our Regional Cuisines

Kochi Prefecture

Saba no Sugata Zushi (Mackerel Sushi)

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Image source: Tosa Traditional Food Study Group
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Image source: Tosa Traditional Food Study Group

Main lore areas

All of Kochi prefecture
Main ingredients used

Mackerel, Various fish, Rice, Ginger, Sesame seeds

History/origin/related events

"Sawachi" cooking refers to regional cuisine from Kochi prefecture and it is served for weddings, funerals, ceremonies, and Shinto rituals. "Sawachi" cooking are served on large platters that are around 36cm to 39cm in diameter. "Saba no sugata zushi" is one of the main dishes in "sawachi" cooking. Fresh mackerel is cut open and soaked in vinegar. Sushi rice is then stuffed into the mackerel. The head and tail of the mackerel which has been cut off is placed on the platter with the sushi as decorations. "Oshizushi" (=pressed sushi) made with mackerel is also served at feasts. In Kochi prefecture, there are many local dishes that use an entire fish when preparing dishes.
Sushi made with mackerel is also famous in Kyoto. The difference between the two prefectures is that the mackerel sushi from Kyoto has a sweet flavor whereas the sushi made in Kochi is seasoned with vinegar and salt. The flavors are different because different types of mackerel are used for the sushi. In Kyoto, chub mackerels are used and in Kochi, blue mackerels are used, which are less fatty than chub mackerels.
For intimate gatherings, red sea bream, horse mackerel, and barracuda were used to make sushi instead of blue mackerel. Sushi made with "himeji" (=whitesaddle goatfish) was eaten as a daily dish and was often sold along with "inari sushi" (=sushi rice packed into pouches of deep-fried tofu) at local cafeterias.
Opportunities and times of eating habits

"Saba no sugata zushi" is served at festivals, New Year holidays, and other celebrations. In the past, it was the job of men of villages to prepare the fish for the "sawachi" cooking. Mackerels is still eaten daily, and fresh mackerel is eaten as sashimi, boiled, or grilled.
How to eat

The head and tail of the mackerel used to decorate the "saba no sugata zushi" are grilled the following day and eaten. The way that this dish is prepared differs depending on the region that it is made. Fresh mackerel is cut open and sprinkled with salt. It is then refrigerated for half a day to a day. Once the salt soaks into the fish, the fish is soaked in plenty of vinegar for about half a day. Sushi rice is then stuffed into the mackerel. The vinegar used for the sushi rice is different depending on where it is made, and some people like to use yuzu juice while others use rice vinegar. A dish towel is used to mold the sushi into a nice shape, and after that, it is cut into bite-size pieces. The head and tail are placed on the platter with the sushi in a standing position.
The sushi can be enjoyed the following day as well, when the flavors are fully absorbed. When sushi rice is made in Kochi, finely minced ginger and sesame seeds are mixed into the rice.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
This dish is enjoyed during the New Year holidays as well as on other special occasions. It takes time to prepare so nowadays, people like to buy it from caterers and local restaurants. In 2018, the "Association to Promote Tosa Sushi" was established to promote the different types of sushi from Kochi prefecture. This association actively educates the rest of Japan on regional dishes such as "saba no sugata zushi" and "inaka sushi" (=vegetable sushi) to preserve them for future generations.

source : Agricultural Products Marketing Strategy Division of Kochi Industrial Promotion Center and Tosa Traditional Foods Study Group

RECIPE

Ingredients (2 servings)

Mackerel 1
Salt 4 to 5 tbsp.
Vinegar Enough to soak the fish entirely
Rice 150g
[Awase-zu(sweet and sour dressing)] Vinegar 180ml
[Awase-zu(sweet and sour dressing)] Sugar 10 to 20g
[Awase-zu(sweet and sour dressing)] Salt 3g
[Awase-zu(sweet and sour dressing)] Ginger 10g
[Awase-zu(sweet and sour dressing)] Roasted sesame seeds 1 tsp.

How to cook

1. Cut open fresh mackerel and removed its bones, entrails, and gills. Wash the fish and sprinkle salt onto it. Sprinkle the most salt onto the flesh and a little salt on the skin. Put in a container and refrigerate for half a day to a day.
2. Soak the mackerel in cold water for about 30 minutes. Wipe off the moisture and soak in plenty of vinegar for about half a day.
3. [Sushi Rice] (1) Cook the rice. (2) Finely mince the ginger and mix with the other ingredients for [Awase-zu(sweet and sour dressing)]. (3) Place the cooked rice into a large bowl and quickly mix in the [Awase-zu(sweet and sour dressing)]. Cool quickly be exposing the rice to wind. The hot rice will absorb the vinegar as it cools, and the wind will make the rice smooth.
4. Remove the small bones of the mackerel after taking it out of the vinegar. Carefully peel off the thin skin of the mackerel starting with the head.
5. Stuff the mackerel with sushi rice and mold the sushi into a proper shape using a dish towel.
6. Cut the sushi into 1cm pieces. Place the head and tail of the fish onto a platter in a standing position along with the sushi.

Recipe Arrangements

This dish can be enjoyed the next day as well after the flavors have been absorbed.

provider : "Tosa’s Dining Table: Recipes from Mom" (Tosa Traditional Foods Study Group)

Recipes vary depending on the region and 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

Saba no Sugata Zushi (Mackerel Sushi) ｜ Our Regional Cuisines

Kochi Prefecture