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Narezushi ｜ Our Regional Cuisines

  • Wakayama Prefecture

    Narezushi

Narezushi

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  • Main lore areas

    Arita Region

  • Main ingredients used

    Rice, mackerel

  • History/origin/related events

    Narezushi has long been a common sight at festivals as well as local and regional events. It is a preserved food that makes use of fermented rice to preserve fish, and the technique involved in making narezushi is still in use today. Wakayama's narezushi is said to be one of the three most famous narezushi in Japan, with a history of more than 800 years. There are various theories about the origin of narezushi, but it is said to have originated when salted mackerel was stuffed with rice and wrapped in leaves. When the salted mackerel was unwrapped to be eaten after several days, the rice within had fermented, combining with the mackerel to become a delicious sushi dish.

  • Opportunities and times of eating habits

    Narezushi was also served during autumn festivals. From the vigil on the eve of a festival until the day after the festival, every member of a family will eat a piece of narezushi with every meal. Guests are served well-pickled sweet narezushi alongside ginger and amazake (sweet sake). Although not a common sight nowadays, families who make authentic narezushi begin by pickling mackerel in salt one month before actually making the narezushi. Dozens of mackerel are delivered in large boxes around the end of the Obon festival and made into narezushi, which are then packed in stacked boxes and distributed to relatives.

  • How to eat

    The mackerel is pickled in salt for at least a month, and the salt is removed over the course of an entire day. Old rice that is sticky and can be easily shaped is often used. Salt is added to the rice before it is cooked, and the mackerel is placed on top of the firmly shaped rice. The narezushi is then wrapped tightly in leaves that have antiseptic properties and tied with string, after which it is packed firmly in a wooden bucket with a weight on top. After about five days, the narezushi will begin to give off a distinctive smell. The leaves used to wrap the sushi are generally taken from plants that are conveniently available, such as Japanese banana leaves in the former Shimizu Town (now Aritagawa Town); reeds in Hidaka District, Ryujin Village in Tanabe City, and Arita City; and reeds and cast-ironm plant (baren) leaves in the former Kibi Town (now Aritagawa Town). In addition, every household prepares pickled fish using fish that can be caught locally, such as mackerel in the Arita and Hidaka regions, and saury and sweetfish in the area spanning Kushimoto to Shingu.

  • Efforts for Preservation and Succession

    In recent times, hayanarezushi has become popular and can be found at local restaurants. It is also available at direct sales outlets.

RECIPE

Ingredients (60 pieces)

  • Rice 1.8l
  • Plum vinegar 90ml
  • Salted mackerel 2 large
  • Pcs reed leaves 70
  • Vinegar 65ml
  • [Seasoning A] Kombu 10cm
  • [Seasoning A] Sake 180ml
  • [Seasoning A] Salt To taste

How to cook

  • 1. Wash the rice and set aside for 1 hour.

  • 2. Add Seasoning A to the rice and cook.

  • 3. Mix plum vinegar into the cooked rice and separate into 60 pieces.

  • 4. Cut the salted mackerel into thin slices and marinate in vinegar.

  • 5. Place the salted mackerel slices on top of the nigirizushi rice and wrap it in the reed leaves.

  • 6. Pack the sushi tightly in a sushi container, put a weight on it, and leave for four days before serving.

provider : "Let's tell and make the most of Wakayama's food ingredients and food culture" (Wakayama Prefecture Lifestyle Research Group Liaison Council, Wakayama 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

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