Saba-zushi (Mackerel sushi) ｜ Our Regional Cuisines

Hyogo Prefecture

Saba-zushi (Mackerel sushi)

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Image provided by: Izumi-kai, Tamba-Sasayama City
Image provided by: Izumi-kai, Tamba-Sasayama City

Main lore areas

All areas
Main ingredients used

Mackerel, rice

History/origin/related events

Saba-zushi is a traditional Japanese dish made from salted mackerel that has been pickled in vinegar. It can be served in various forms, such as sugata-zushi, bo-zushi and nigiri-zushi. Sugata-zushi is shaped like a mackerel, with its head and tail left intact. Bo-zushi, on the other hand, is prepared by removing the head and tail of the half-salted mackerel, then vinegaring it and placing it on vinegared rice before wrapping it in a bamboo skin.
Before refrigeration technology was developed, fish caught in Wakasa Bay were transported inland to Kyoto, following what were commonly known as “saba kaido,” or mackerel routes. For instance, the mackerel highway to the west led to Tamba Sasayama, where the salted mackerel would reach its optimal saltiness level by the time it arrived. This mackerel was then used to make saba-zushi, a type of sushi. During autumn festivals, the tradition of bo-zushi is passed down from generation to generation. Bo-zushi is made with rice cooked with fresh rice, topped with vinegared salted mackerel, and wrapped in a bamboo skin to celebrate the harvest.
Opportunities and times of eating habits

Bo-zushi is typically served during special occasions like autumn festivals. However, for events like "Sanaburi," a celebration after rice planting is completed, and other similar occasions, nigiri-zushi is a more common choice. It is made by slicing vinegared mackerel into thin strips and placing them on top.
How to eat

To make nigiri-zushi, the mackerel is prepared with its head and tail left on. It is then opened and sealed in vinegar before being placed on top of rice. To make bo-zushi, the head and tail are removed and the mackerel is cut into five pieces which are then tied together with vinegar. The pieces are placed on top of sushi rice and wrapped in bamboo bark. Once complete, it is cut into pieces and served. To make nigiri-zushi, the mackerel is shredded into bite-sized pieces, placed on top of vinegared rice, and then shaped into bite-sized pieces.
Efforts for Preservation and Succession

During festivals and other occasions, Saba-zushi is prepared at home and also available at restaurants and grocery stores, with each family passing on their unique recipe to their children.

RECIPE

Ingredients (3 servings)

Salted mackerel (for autumn festival) 2
Rice vinegar 2 cups (400cc)
Sugar 3 tbsp.
Salt 1 tsp.
Rice 2 cups (2.5 kg)
Water 2.2 cups
Rice vinegar 2 1／2 tbsp.
Sugar 1 tbsp.
Salt 1 tsp.

How to cook

1. Soak the salted mackerel in water overnight to remove excess salt.
2. Remove the thin skin from the surface of the fish.
3. Remove the bones, fins, and small bones. You can use a hair remover to get rid of the small bones.
4. Soak the fish in vinegar for half a day to a full day.
5. Prepare sushi rice. Mix vinegar into the warm rice and let it cool. Make rice balls about the length of the fish and gently press the rice into a tight ball so it doesn't fall apart.
6. Put the mackerel on the rice ball and press down firmly. If you want to gift-wrap the sushi, you can wrap it in a bamboo skin.

provider : Hyogo Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda), Yoshiko Murata

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-zushi (Mackerel sushi) ｜ Our Regional Cuisines

Hyogo Prefecture