Kaki no Ha Zushi (Persimmon Leaf Sushi) ｜ Our Regional Cuisines

Wakayama Prefecture

Kaki no Ha Zushi (Persimmon Leaf Sushi)

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Main lore areas

Katsuragi, Kudoyama
Main ingredients used

Persimmon leaves, rice, mackerel, shiitake mushrooms, shrimp

History/origin/related events

The Ito region in the Kinokawa River basin is famous for its persimmons, especially Kudoyama for Fuyu persimmons and Katsuragi for seedless persimmons. Persimmon leaf sushi, which consists of sushi rice and toppings wrapped in autumnal persimmon leaves, is said to have originated in the Edo period and was once a delicacy served during autumn festivals. Persimmon leaves contain a high amount of tannin with antibacterial and antioxidant properties, which likely improved the preservation of the sushi. The ingredients include seafood like mackerel and shrimp brought by boat from the Kumano Sea to the upper reaches of the Kinokawa River, as well as shiitake mushrooms, kamaboko (fish cakes), fried tofu, and eggs―essentially any available ingredients.

The persimmon leaves used are beautifully autumn-colored leaves from astringent persimmons, preferably harvested in good, dry weather. The unique fragrance of the persimmon leaves enhances the depth of flavor in the sushi.
Opportunities and times of eating habits

While once a festive food indispensable for autumn festivals, these days it is eaten year-round using a variety of ingredients. People sometimes pickle persimmon leaves in salt for preservation, so that they can prepare persimmon leaf sushi for guests at any time.
How to eat

Wrap the sushi with a persimmon leaf and press it overnight with a weight. This helps the vinegar, white rice, and other ingredients to blend well, enhancing the flavor. Since it is wrapped in bite-sized pieces with persimmon leaves, you can eat it easily without chopsticks, using the leaf as a plate.
Efforts for Preservation and Succession

This dish continues to be beloved by people of all ages. Ingredients have evolved to include not just mackerel but also sea bream, salmon, and Kumano beef. Specialized shops and department stores sell it as a specialty product of Wakayama. Some shops in the region have registered their persimmon leaf sushi as an Excellent Local Product under the "Premier Wakayama" brand, preserving its traditional taste. In some areas of the Ito region, the tradition is also being passed down through cooking classes in elementary schools.

source : “Local Cuisine and Japanese-Style Dietary Life” (Wakayama Prefecture Consumer Co-operative Federation)

RECIPE

Ingredients (for 90-100 pieces)

Rice Approx. 1.8l
Dried shiitake mushrooms Appropriate quantity
Persimmon leaves 90-100 leaves
Salted mackerel Appropriate quantity
Dried shrimp Appropriate quantity
[Seasoning A] Sugar 150-170g
[Seasoning A] Vinegar 180-200ml
[Seasoning A] Salt 1 tbsp.

How to cook

1. Make 90 to 100 sushi rice balls.
2. Use astringent persimmon leaves.
3. Thinly slice the mackerel and marinate it in vinegar for about 30 minutes.
4. Rehydrate the shrimp and simmer it.
5. Rehydrate the shiitake mushrooms and simmer them.
6. Wrap the sushi rice and ingredients with a persimmon leaf and press them in a sushi bowl.

provider : "Revitalize and Pass On! Wakayama's Ingredients and Food Culture" (Wakayama Prefecture Living 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

Kaki no Ha Zushi (Persimmon Leaf Sushi) ｜ Our Regional Cuisines

Wakayama Prefecture