Hine-zushi (Fermented sushi) ｜ Our Regional Cuisines

1. Select fresh medium horse mackerel, remove the head, guts and gills, and rinse in cold water about 3 times.

2. Place the drained horse mackerel in a tub and sprinkle with salt. Place the horse mackerels on top and sprinkle with salt. Repeat this process alternately, sprinkling 1.3 kg of salt over the horse mackerel, then cover with a lid and place a weight on top.

3. After marinating for one week, take out the fish, rinse it quickly, and drain it in a colander.

4. Cut sansho leaves into small pieces. Remove the seeds from the Red pepper and slice into 2mm rounds.

5. Cook Rice, transfer it to a cage, add 50g of salt, stir to combine, and cool with a fan.

6. Spread a generous amount of “sansho” leaves on the bottom of the barrel, sprinkle with the remaining salt to reduce the green smell, and scatter the red pepper flakes on top.

7. Spread the cooled rice to fill all the gaps and press down firmly while dipping your hands in vinegar.

8. Drain off the water and arrange the Horse Mackerel in a fan shape.

9. Repeat steps 6-8 in this order: "sansho" leaves, red pepper, rice, and horse mackerel.

10. Cover with a lid and place a 15 kg weight on top. Cover with a nylon bag, wrap newspaper around the barrel, and leave in a cool, dark place for 2 months to ferment.

11. After 2 months, discard all the Water that has risen.

12. After the portion to be eaten is taken out, brine solution is sprinkled around the weight to prevent spoilage. Do this every time you take it out.