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Shima-Zushi (Island Sushi) ｜ Our Regional Cuisines

  • Tokyo Prefecture

    Shima-Zushi (Island Sushi)

Shima-Zushi (Island Sushi)

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  • Shima-Zushi (Island Sushi)
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    Image source: General Incorporated Association Hachijo Island Tourism Association

  • Main lore areas

    Hachijo Island, Ogasawara Islands

  • Main ingredients used

    sea bream, tuna, bonito, marlin, spanish mackerel, flying fish, sea bream, yellowtail, amberjack, laver (seaweed), rice, vinegar, sugar

  • History/origin/related events

    “Shimazushi” is a local dish from Hachijojima, where fish for sushi is thinly sliced and marinated in a soy sauce-based liquid, then formed into sushi with vinegared rice. It is called "shima-zushi" (island sushi) because it is made from fish caught in the Izu Islands. It is known as "Zuke" in Tokyo, referring to the marinating process used for the sushi toppings. Originally, this marinating technique was employed to preserve the freshness of the fish during boat trips, but in the warm climate of the Izu Islands, local methods developed after the introduction of Edo-style sushi culture in the Meiji era.
    While wasabi is commonly used in sushi, it was not readily available on Hachijojima and the Ogasawara Islands. Instead, locals might use ground mustard or a type of island soy sauce called "Shimatou-shoyu," which is made by marinating unripe island chili peppers in soy sauce. The culinary practices vary slightly from island to island. In the northern part of the Izu Islands, Shimatou-shoyu is also used when eating sashimi. Although the basic form is nigiri sushi, some people enjoy it by placing the toppings on vinegared rice mixed with sweet vinegar, ginger, or island seaweed, creating a chirashizushi-style dish.
    The shape and style of Shimazushi have evolved uniquely on each island, and it continues to be a beloved local food, deeply cherished by the people.

  • Opportunities and times of eating habits

    On Hachijojima, there is a tradition of making island sushi with “Hamatobiuo” (flying fish) and calling it “Haru-Tobi” (Spring Tobi) specifically for eating on Setsubun, the day before the beginning of spring. In the Ogasawara Islands, a similar tradition exists with “Sawara” (Japanese Spanish Mackerel), which is called “Haru-Tobi” and used in island sushi for Setsubun celebrations. Haru-Tobi, known as the “Harutsugeuo” or “Spring Announcing Fish,” symbolizes the arrival of spring and has been enjoyed as a topping for island sushi in households across the island. Additionally, it is an essential dish for various ceremonies and events, including weddings and funerals.

  • How to eat

    The “Sushidane” (sushi topping) is cut into bite-sized pieces and marinated with soy sauce, sake, and mirin(=sweet rice wine). It is then molded onto vinegared rice seasoned with sugar, salt, and vinegar, making it suitable for consumption.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    In Hachijojima, you can enjoy island sushi at local sushi restaurants such as “Gin Pachi,” “Asoko Sushi,” the traditional Japanese cuisine restaurant “Takara-tei,” and restaurant in the Hachijo Island airport “Akakokko.” It is also available in meals at hotels and guesthouses on the island. Additionally, you can find sushi rolls at Hachijojima Airport's shops and supermarkets for purchase.

RECIPE

Ingredients (2 servings)

  • White rice Approximately 2 cups
  • Sushi vinegar Approximately 50 ml
  • [Soy-based dipping sauce (Tsuke Dare)] Soy sauce 200 ml
  • [Soy-based dipping sauce (Tsuke Dare)] Mirin(=sweet rice wine) 1 tbsp.
  • [Soy-based dipping sauce (Tsuke Dare)] Sake 1 tbsp.
  • Assorted sushi fish (such as sea bream, tuna, flying fish) 1
  • Prepared wasabi As needed

How to cook

  • 1. Filet the fish for sushi and cut it into bite-sized pieces.

  • 2. Prepare the dipping sauce (Tsuke Dare) by simmering soy sauce, mirin(=sweet rice wine), and sake to remove the alcohol content.

  • 3. In a bowl, combine the prepared dipping sauce with the sushi fish, and let it marinate in the refrigerator for about 30 minutes.

  • 4. Add sushi vinegar to freshly cooked white rice (approximately 2 cups) and mix gently with a rice paddle by cutting through the rice. Allow it to cool to body temperature using a fan, ensuring each grain is glossy and well-coated with sushi vinegar.

  • 5. Shape the vinegared rice into bite-sized pieces for the shari (sushi rice). Place a small amount of prepared wasabi on top.

  • 6. Place the marinated fish on the shari to complete the sushi.

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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