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Kokera-Sushi ｜ Our Regional Cuisines

  • Wakayama Prefecture

    Kokera-Sushi

Kokera-Sushi

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  • Main lore areas

    North Area, South Area

  • Main ingredients used

    Rice, Fish, Shrimp, Vegetables

  • History/origin/related events

    ‘Kokera-Sushi’ is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrots and thin omelette are placed on the vinegared rice into a wooden flame, then pressed. It is said that this dish is the original form of ‘Oshi-Zushi’ or ‘Hako-Zushi’. There are many stories behind the origin of the name. Some said that as wooden frame for sushi was made from ‘Kokera-Ita (=Shingle board)’ , this dish was called ‘Kokera-Sushi'. Others that the dish looked like ‘Kokera (=Woodchips)’ .
    The ingredients vary depending on the region. People used to have a summer festival for fish memorial service and for prayer for good catch through the year around Tanoura Fish Port in Wakayama City. ‘Kokera-Sushi’ prepared with ‘Himeji (=Japanese goatfish)’ or ‘Eso (=Synodontidae)’ caught during spring and summer was served in the festival. The locals prepared ‘Himeji’ in advance when the summer festivals were approaching because ‘Himeji’ had to be fillet and left for a while after salt was sprinkled over it.
    In Saigasaki area in Wakayama City, minced ‘Eso’ caught with bottom trawling is used in ‘Kokera-Sushi’. The fish is grilled after being fillet. The dish is one of the hospitality foods in the area, and is also called ‘Tonton-Zushi’ from the sound making minced fish with knife.
    In Matsue area in Wakayama City, vinegared rice and flakes of shrimp or sea bream are placed in many layers to make ‘Kokera-Sushi’. Red fish can be replaced with shrimp.
    Many ingredients like black beans, river shrimp, shiitake mushroom, freeze-dried tofu, carrots, are used in Nachi Katsuura region. ‘Basho (=Hardy banana)’ leaves in summer, or ‘Takana (=mustard green)’ leaves in autumn are used as a sushi divider.

  • Opportunities and times of eating habits

    This dish was an auspicious food to be served at celebration like summer festivals or autumn festival.

  • How to eat

    You can grill the sushi to enjoy different flavor when sushi gets hard.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    In Wakayama City, there are many events like local food cooking classes to teach the locals or students how to cook local food like ‘Kokera-Sushi’.

RECIPE

Ingredients (6-8 servings)

  • [Vinegar rice] Rice 5 cups
  • [Vinegar rice] Vinegar 90ml
  • [Vinegar rice] Sugar 90g
  • [Vinegar rice] Salt 25g
  • Egg 2
  • ‘Takana (=mustard green)’ leaf 5-6
  • Black bean 100g
  • Shiitake mushroom 6
  • Freeze-dried tofu 4
  • Carrot 1
  • River shrimp 100g
  • Red pickled ginger 1 tbsp.

How to cook

  • 1. Make thin omelette, then cut it into 1cm (0.4 inch) squares

  • 2. Season black beans, river shrimp, shiitake mushrooms, gobou (=burdock), freeze-dried tofu and carrots with broth, sugar, soy sauce or salt separately. (Cut these ingredients smaller than beans.)

  • 3. Place ‘takana’ in the bottom of a box, then place vinegar rice tight to 1cm (0.4 inch) thick.

  • 4. Make the surface flat, then sprinkle ingredients 3.

  • 5. Place ‘takana’ over it, then vinegar rice, and sprinkle ingredients 3.

  • 6. Repeat 5 to make 2-3 layers.

  • 7. Place ‘takana’ over the layer in the end. Put a plate on it, then put stone weight (3-4kg) and leave it more than 12hours.

provider : "Let's tell and make the most of Wakayama's food ingredients and food culture" (Wakayama Prefecture Life 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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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