Wakame Zushi (Wakame Seaweed Sushi) ｜ Our Regional Cuisines

Wakayama Prefecture

Wakame Zushi (Wakame Seaweed Sushi)

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Image Source : Yaichi Saiga
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Image Source : Yaichi Saiga
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Image Source : Yaichi Saiga

Main lore areas

Yura Town
Main ingredients used

Wakame seaweed, Rice

History/origin/related events

The coastal area from Hinomisaki to Wakayama City faces the bountiful Kiisuido Strait, where abundant seafood can be harvested. The shallow average depth of the strait allows sunlight to reach the seabed, making it suitable for the cultivation of wakame seaweed. Additionally, the Wakame seaweed grown in the rough waves of the Kiisuido Strait is well-flavored with a vibrant color.
In Yura Town, Hidaka District, farmed Wakame seaweed is well-known, and the area is recognized as one of the leading wakame-producing regions in the prefecture. "Wakame-zushi" is a type of sushi where fresh wakame is thinly spread and rolled with white rice like a sushi roll. Originally, it was common to spread Wakame seaweed which was harvested in large amount, bake it, and eat it on top of rice instead of side dishes. Locals began incorporating pickles into the preparation, and over time, the current form of "Wakame-zushi" emerged, with ingredients rolled into a sushi roll.
Harvesting Wakame seaweed is a challenging task during the severe cold. In Yura Town, cultivation, especially in the Ena district, involves seeding ropes in November, exposing them to the northern wind for one to two months, and harvesting from January to February. Particularly, the "hariwakame", commonly used in sushi, requires meticulous and skilled work, combining individual pieces, and there are fewer people engaged in this craft.
Opportunities and times of eating habits

It is taken on mountain hikes and eaten as a lunch box, used as an offering for the Girl’s' Day, and served at New Year's, Obon, and other gatherings.
How to eat

When sliced into rounds, Wakame seaweed exhibits a beautiful striped pattern, visually appealing to the eyes. Putting it in the mouth allows the flavor of Wakame seaweed to unfold, providing a delightful texture. It also tastes delicious when combined with ingredients such as koyadofu (freeze-dried tofu), shiitake mushrooms, eggs, cucumbers, and more.
Efforts for Preservation and Succession

(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
Local fishery cooperatives sell Wakame seaweed specifically for "Wakame-zushi", allowing some individuals to savor the nostalgic flavor.

RECIPE

Ingredients (5 servings)

[Sushi Rice] Rice 3 cups
[Sushi Rice] Water 3 cups
[Yellow Sushi Rice] Rice 3 cups
[Yellow Sushi Rice] Orange juice 3 cups
[Yellow Sushi Rice] Lemon juice As needed
Awase-zu (sweet and sour dressing) (store-bought) As needed
Wakame seaweed (dried wakame seaweed) 5 sheets
Crab sticks As needed
Cucumber As needed

How to cook

1. Prepare sushi rice, making two types: white and yellow. Cook one with a slightly reduced amount of water and create sushi rice with store-bought awase-zu (sweet and sour dressing). For the other, add orange juice during cooking, sprinkle with a suitable amount of lemon juice, and use it as sushi rice.
2. Place crab sticks and cucumber on the rice and roll them up with wakame seaweed.

provider : "Let's tell and make the most of Wakayama's food ingredients and food culture"(Wakayama Prefecture Lifestyle 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

Wakame Zushi (Wakame Seaweed Sushi) ｜ Our Regional Cuisines

Wakayama Prefecture