Azuma (Vinegared Sashimi on Soy Pulp) ｜ Our Regional Cuisines

Hiroshima Prefecture

Azuma (Vinegared Sashimi on Soy Pulp)

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Fukuyama City Food Lifestyle Improvement Promotion Coordinator Council

Main lore areas

Onomichi City, Fukuyama City
Main ingredients used

Mamakari (Japanese sardine), U-no-hana (Okara Soy Pulp), Ginger, Salt, Vinegar, Sesame, Chives, Green Onions, etc.

History/origin/related events

Mama Kari Sushi is a type of nigiri sushi made with fish that has been marinated in vinegar. The distinctive feature is the use of okara (soy pulp) seasoned with vinegar instead of vinegared rice. In the past, when rice was scarce, okara, which was more readily available, was used as a substitute to conserve rice. This type of sushi is not limited to Mama Kari; it can also be made with fish such as Kohada (gizzard shad) or Konoshiro (dotted gizzard shad). Along the coastal areas, it is known as "Azuma" or "Azumazushi," while in the mountainous regions around Miyoshi City, there is a variation called "Unohana Zushi" that uses sweetfish (ayu) and, once again, incorporates okara. Sushi made with okara is also found in other prefectures like Toyama, Ishikawa, Ehime, but the choice of fish and preparation methods may vary. In the past, it was commonly prepared during festivals and New Year celebrations, serving as a popular dish to be shared among many people as a sake accompaniment or side dish.
Opportunities and times of eating habits

It is made during events such as autumn festivals and New Year celebrations when people gather, and it is served to a large number of people as a dish to accompany sake or as a side dish.
How to eat

Fish such as "mamakari" are filleted into three pieces and marinated in vinegar. Fry okara well with sugar, salt and vinegar, then add chopped vegetables such as green onion and chives, sesame and ginger to the cooled mixture. Shape the mixture into small bites, place the marinated fish on top, and it's ready. Some variations may include the use of yuzu.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
Recently, it's not commonly eaten. It is rarely made at home, and it's not often found in supermarkets, local farmers' markets, or restaurants.

RECIPE

Ingredients (4 servings)

Mamacari (Kohada Gizard Shad) 320g
[For Mamacari] Salt A little
[For Mamacari] Vinegar As needed
U-no-hana (Okara Soy Pulp) 240g
Sugar 30g
Ginger A little
[For Unohana] Salt A little
[For Unohana] Vinegar As needed
Roasted sesame seeds As needed
Green onion 1

How to cook

1. Cut mamakari (kohada) into 3 pieces, salt, leave for a while, and season with vinegar.
2. Put okara, sugar, salt and vinegar in a pan and saute well. Cool, mix in sesame seeds, chopped ginger, and finely chopped green onion, then cut into small pieces and place on top of the vinegared mamakari.

provider : "Hiroshima Prefecture's Taste Dishes to Pass Down and Preserve" (Hiroshima Nutrition Education and Health Promotion Executive Committee)

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

Azuma (Vinegared Sashimi on Soy Pulp) ｜ Our Regional Cuisines

Hiroshima Prefecture

Azuma (Vinegared Sashimi on Soy Pulp)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook