Oshi-zushi (Sushi pressed overnight) ｜ Our Regional Cuisines

Ishikawa Prefecture

Oshi-zushi (Sushi pressed overnight)

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Image source: Aoki cooking School
Image source: Aoki cooking School

Main lore areas

Kanazawa and Kaga area
Main ingredients used

Rice (sushi rice), seasonal fish, etc.

History/origin/related events

In Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occasions. In Kanazawa City, “Sushi” is made by layering vinegared fish, Sushi Rice, and dark blue seaweed in a wooden frame and pressing it overnight. It is said that by weighing down the fish overnight, the fish and sushi rice bring out the best of each other and harmonize with each other.
The moderate acidity also whets the appetite. The seafood used depends on the season and event, such as Sea bream, Sardines, and Horse Mackerel in spring, and Mackerel and Mahi-Mahi in fall, and is garnished with colorful sprouts of trees and kumquats.
In Kaga, "Sasa-zushi" or "Kakinoha-zushi," a type of "Oshi-zushi," is also eaten.
Sasa-zushi is Sushi Rice and fish wrapped in Kumazasa bamboo and pressed overnight. One square of Rice (1.5kg of rice) can make about 50 servings. A decade ago, families would work together to prepare dozens of servings of "Sasa-zushi," using bamboo grass from the nearby mountains. For home consumption, people ate Okera-zushi, which is made in a simplified way.
In areas where fish was hard to come by, fried thin tofu and salted whale were used.” Kakinoha-zushi” is a type of “Oshi-zushi” made by layering persimmon(Kaki) leaves with sushi rice and fish.” Kaki “leaves harvested between July and August are said to be dark green and fragrant. Some households harvest large quantities during this period and freeze them for a year's worth of storage. The original way to make sushi is to put the fish on the bottom of the Sushi rice and top it with Nori and Sakura shrimps.
Opportunities and times of eating habits

It is eaten at New Year's, weddings and funerals, as well as spring and fall festivals. A decade ago, it was customary for families to make a large quantity of sushi before an event and share it with neighbors on the day of the event. The process of spreading the Sushi rice, placing the fish, and keeping the lid on was divided between children and adults, and the process was carried out in a streamlined manner.
How to eat

Let it sit for a day, then eat it as it is. For celebrations, it is served lavishly on a platter of “Kutani” ware to add color to the feast.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
Although home production has decreased, it is still sold at local supermarkets and delicatessen stores. Some famous“ Oshi-zushi ”restaurants produce tens of thousands of pieces a day.
The Kaga “Oshi-zushi” Study Group, established by local volunteers, promotes the “Oshi-zushi ”culture of Ishikawa Prefecture. In addition to offering Oshi-zushi made according to traditional methods at festivals and events, the group is also working to develop recipes using new ingredients.

source : “Kanazawa, Kaga, Noto: Home Cooking of the Four Seasons” (Author: Etsuko Aoki)

RECIPE

Ingredients (4 servings)

White rice 3 cups
Glutinous rice 1／4 cup
Water 3 1／2 cups
Kombu(=kelp) (5 cm square) 1 sheet
[A] Combined vinegar (for 5 cups of rice)
[A] Vinegar 1／2 cup
[A] Salt 16g
[A] Sugar 60g
[Spring] Sardines, Horse Mackerels, small Sea bream As needed
[Autumn] Mackerel, Mahi-Mahi, etc. (for sashimi) As needed
Salt, Vinegar As needed
Ginger cut into thin As needed
Lemon, Navy Blue Laver or shredded Kelp,” Sakura” Shrimps, suture or bamboo leaves As needed

How to cook

1. Wash white Rice and Glutinous rice, soak in water for 1 to 2 hours, and leave in a colander for 30 minutes.
2. Combine A and heat until Salt and Sugar are dissolved. (Sushi vinegar may also be used.)
3. Cook the rice in 1 with Kombu(=kelp), place in a Sushi tub, sprinkle with the Vinegar mixture in 2, mix, cover with a wet cloth and allow to cool.
4. Cut the fish into three pieces, season with salt, soak for 2 to 3 hours, rinse in cold water, pat dry, soak in Vinegar with ginger for 30 minutes to 1 hour, remove the skin, slice into thin strips, and soak in Vinegar.
5. Cut Ginger into thin strips and soak in water. Cut lemon into chunks and soak in water. Dip the”Kon-Nori” seaweed in water and return it to its original state. Cut “Kyo-gi” or bamboo grass leaves to fit the mold.
6. Wet the Sushi frame with water, lay out the wooden logs, arrange the Lemon and fish, spread the Sushi rice, top with the Dark Blue Laver, “Sakura” shrimps, and Ginger, then cover with another layer of wooden logs and repeat the process, pressing the Sushi overnight.
7. Cut into pieces and place on a plate.
Cut into pieces and serve.

provider : “Etsuko Aoki's New "Jiwamon" Kingdom - Cuisine of Kanazawa" (Author: Etsuko Aoki)

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

Oshi-zushi (Sushi pressed overnight) ｜ Our Regional Cuisines

Ishikawa Prefecture