Mehari zushi ｜ Our Regional Cuisines

Wakayama Prefecture

Mehari zushi

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Main lore areas

Southern region
Main ingredients used

rice, leaf mustard

History/origin/related events

In the southern region of the prefecture, where fishing and forestry are thriving, mehari-zushi became popular as an easy-to-eat lunch between busy fishing and mountain work. It is made by wrapping a large rice ball in salt-pickled takana. There are various theories as to the origin of the name "mehari-zushi" (meaning "eye-opening mouth" or "eye-wateringly delicious"), or "because the rice ball is completely wrapped as if it is eye-opening.
Opportunities and times of eating habits

Takana is harvested from winter to early spring. Since takana is easy to grow even in areas with poor sunlight, it was actively cultivated in the mountainous areas of the southern region of the prefecture, where there are few flat areas. In Shingu City, large, tender leaves of takana are harvested. In addition to pickling takana at home, it can also be used as a seasoned or boiled dish, and the core of the pickled takana can be finely chopped and sprinkled over "chagayu" (green tea gruel).
How to eat

Harvested takana is pickled in barrels with salt around January or February. The color gradually turns brown, but it will last until autumn. The pickled takana is dipped in vinegar and rolled into a round ball of rice. The rice can be served as it is or as sushi rice, depending on one's preference. In the days when rice was precious, more barley was used in the nigiri than white rice. In the Shimosato area of Nachi-Katsuura Town, whitebait from the river was boiled in sweet and spicy sauce and mixed with rice, which was then wrapped in takana (a type of leaf mustard).
Efforts for Preservation and Succession

Nowadays, the mainstay of the rice is made into small, easy-to-eat rice balls, and the ingredients used in the rice are diverse, ranging from the finely chopped and soy sauce seasoned axis and core, to dried bonito flakes, dried plums, and baby sardines. The dish has changed and developed with the times, and is still being passed down to the younger generation. Some products are registered as "Premier Wakayama" products.

RECIPE

Ingredients (For 2-3 persons)

rice 2gou
Pickled Takana (pickled in salt) 5 pieces
[Seasoning liquid] soy sauce 1 tbsp.
[Seasoning liquid] Mirin 1／2 tsp (seasoning liquid can be adjusted to taste)

How to cook

1. Wash and thoroughly wring out the pickled takana, sprinkle with seasoning liquid, lightly knead and let the flavors blend for a while.
2. Wash rice and cook normally.
3. Finely chop the leaf stems.
4. Spread the leaves on top of the rice, add 3 leaves into the core, and wrap the leaves around the rice to form a shape.

Recipe Arrangements

provider : "Let's Live, Let's Communicate! Wakayama's Food Ingredients and Food Culture" (Wakayama Prefecture Liaison Council of Lifestyle Research Groups, Wakayama Prefecture)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at 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

Mehari zushi ｜ Our Regional Cuisines

Wakayama Prefecture

Mehari zushi

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 (For 2-3 persons)

How to cook

Recipe Arrangements