Osezushi ｜ Our Regional Cuisines

Toyama Prefecture

Osezushi

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Main lore areas

Uozu City, Kurobe City, Nyuzen Town, Shinkawa area of Asahi Town, etc.
Main ingredients used

Rice, mackerel, and nori

History/origin/related events

Toyama Prefecture has a wide variety of oshizushi, such as trout sushi and sasazushi. Osezushi, whose name is said to have originated from a mispronunciation of “oshizushi,” is one such variety. It is a dish that is especially popular in the Shinkawa area, such as Uozu City and Kurobe City, where the mountainous area facing Toyama Bay has a large elevation difference with mountains as tall as 2,000m. Grilled mackerel flakes are seasoned with sweet vinegar, sandwiched between vinegared rice, topped with nori, pressed down with a heavy stone, and left overnight. One of its characteristics is that it is cut into squares. It is said that in the olden days, “osezushi ”started off as fish sandwiched between rice and was called “fish rice.” People began to use vinegared rice and thus, it transformed to its present form. Mackerel is commonly used, but some households use horse mackerel, deep sea smelt, salmon, and other seasonal fish.
Opportunities and times of eating habits

It is prepared as a hospitality dish for traditional events such as the spring festival held in Uozu City and the Tatemon Festival in August, as well as special days and Buddhist ceremonies. On such days, one sho (1.8 liters) of rice is sometimes used to make a large osezushi, which is served splendidly on a large plate without being cut into pieces.
How to eat

Add two cups of vinegar and cook the rice. Mix sugar and salt, let it cool, and divide into thirds. Once the mackerel is grilled, pull it apart into flakes and soak it in a seasoning liquid mixed with vinegar. Sprinkle the inside of the mold with vinegar, spread the vinegared rice evenly at the bottom, and scatter the flakes of the fish. Add more vinegared rice and place a sheet of nori on top, followed by a partition plate. In the same way as for the first layer, layer the rice, mackerel, and nori for the second and third layers. Cover with a lid, place a weight on top, and leave overnight to complete. It is also delicious to add walnuts and tree buds along with mackerel or other fish flakes.
Efforts for Preservation and Succession

Some families have passed down how to make osezushi from generation to generation, but it is also sold at supermarkets, so even those who want just a small amount or who find it difficult to make it at home can easily eat it.

RECIPE

Ingredients (for 4 people)

Rice 800g
Grilled mackerel 80g
[A]Vinegar 40ml
[A]sugar 1 tablespoon
[A]salt 1 teaspoon

How to cook

1. Make the mixed vinegar with [A] and pour 1 tablespoon of it over the grilled mackerel. Mix the rest with the rice to make sushi rice.
2. Put half the amount of sushi rice in the mold and flatten it. Sprinkle the mackerel flakes on top, top with more sushi rice, and finally, top with a sheet of nori.
3. Place a lid on top, followed by a weight, and let it sit overnight.
4. Remove from the mold, cut into the desired size, and serve on a plate.

provider : Recipe provider name: "Toyama Home Cooking” menu collection (Toyama Prefecture)

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

Osezushi ｜ Our Regional Cuisines

Toyama Prefecture

Osezushi

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 people)

How to cook