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Matsuyama zushi ｜ Our Regional Cuisines

  • Ehime Prefecture

    Matsuyama zushi

Matsuyama zushi

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  • Main lore areas

    Matsuyama area

  • Main ingredients used

    Rice, sea eel, pickled mackerel, shrimp, burdock root, carrots

  • History/origin/related events

    In 1892, Soseki Natsume visited Matsuyama for the first time and stopped by Shiki Masaoka's house. During his visit, he was treated by Yae, Shiki's mother, to Matsuyama zushi. Soseki was delighted with the dish and consumed it without spilling a single morsel. Shiki also loved Matsuyama zushi and even wrote a haiku titled "I love Matsuyama sushi." Later, in the spring of 1895, Soseki returned to Matsuyama as a teacher at Matsuyama Junior High School and ordered Matsuyama zushi as soon as he arrived. This indicates that it was one of his favorite dishes in Matsuyama. Matsuyama zushi is also known as "moburi-zushi", which is derived from the Matsuyama dialect word "mobusu" or "moburu", which means "to mix together."

  • Opportunities and times of eating habits

    In the Matsuyama region, people used to serve barazushi (scattered sushi) during festive events and when hosting visitors, which eventually led to the creation of “Matsuyama zushi”. This sushi is richly embellished with ingredients from the Seto Inland Sea and is typically enjoyed on celebratory occasions, when guests arrive, or when people congregate.

  • How to eat

    Matsuyama zushi is known for its generous use of fish from the Seto Inland Sea. While the ingredients vary depending on the season, sea eel is a staple. The sushi rice is prepared using a broth made from small fish from the Seto Inland Sea, such as lizardfish and sand smelt, along with sweet vinegar. The mixture is then combined with chopped sea eel and seasonal vegetables. Finally, the sushi is topped with beautifully broiled eggs and seafood, creating a delicious and visually appealing dish.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    Different menus are created to cater to various occasions. For instance, authentic restaurants have a sumptuous menu that includes sea urchin and shrimp, Japanese-style pubs serve sashimi as a snack, and other restaurants offer reasonably priced ingredients like jakoten and soused mackerel. In 2006, the Matsuyama Fisheries Market Management Council brought back Matsuyama sushi, which was first released 100 years ago with the publication of "Botchan," and erected a monument in front of the fishery market with the phrase, "Matsuyama zushi, a small fish from the Seto area".

RECIPE

Ingredients (8 servings)

  • Rice 3.5 cups (560g)
  • Eggs 150g (2.5 oz)
  • Burdock root 80g
  • Carrot 80g
  • Dried shiitake mushroom 20g
  • Mitsuba leaves 25g
  • Ginkgo nut 60g
  • Snow peas 40g
  • Grilled sea eel 160g
  • Soused mackerel 160g
  • Shrimp 160g
  • Minced sea eel 40g
  • Salad oil 1／2 tbsp.
  • [Seasoning A] Sake 3 tbsp.
  • [Seasoning A] Water 730ml
  • [Seasoning A] Kelp 1 piece
  • [Seasoning B] Vinegar 5 1／2 tablespoons
  • [Seasoning B] Sugar 65g
  • [Seasoning B] Salt 2 tsp.
  • [Seasoning C] Dashi stock 300ml
  • [Seasoning C] Light soy sauce 2 1／2 tbsp.
  • [Seasoning C] Sugar 1 1／2 tbsp.
  • [Seasoning C] Sake 2 tsp.
  • [Seasoning C] Salt 1g (pinch)
  • [Seasoning D] Sugar 1tbsp.
  • [Seasoning D] Salt 1g (a pinch)

How to cook

  • 1. Cook rice with seasoning A.

  • 2. Make the vinegar mixture by adding seasoning B and cook it quickly, stirring to prevent the fish paste from hardening.

  • 3. Add the vinegar mixture from step 2 to the cooked rice in order to make sushi rice.

  • 4. Thaw dried shiitake mushrooms in water, cut them into thin strips along with burdock root and carrot, and cook them in seasoning C. Boil mitsuba leaves.

  • 5. Beat the egg, add seasoning D to it, mix it well, and cook it in a pan with salad oil to make a broiled egg.

  • 6. Lightly grill the sea eel and cut it into pieces. Cut the souses mackerel into bite-size pieces.

  • 7. Boil the shrimp, ginkgo nuts and snow peas, and then cut them into pieces.

  • 8. Mix the seasoned dried shiitake mushrooms, burdock root, carrot, and mitsuba leaves into the sushi rice. Arrange it on a platter and garnish it with other ingredients.

Recipe Arrangements

provider : Ehime Prefecture Council of Agriculture, Forestry and Fishing Village Lifestyles

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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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