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  7. Mamakari Zushi (Japanese Scaled Sardine Sushi)

Mamakari Zushi (Japanese Scaled Sardine Sushi) ｜ Our Regional Cuisines

  • Okayama Prefecture

    Mamakari Zushi (Japanese Scaled Sardine Sushi)

Mamakari Zushi (Japanese Scaled Sardine Sushi)

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  • Mamakari Zushi (Japanese Scaled Sardine Sushi)
    DOWNLOAD

    Image source: Ikasa Nutrition Improvement Council

  • Mamakari Zushi (Japanese Scaled Sardine Sushi)
    DOWNLOAD

    Image source: Ikasa Nutrition Improvement Council

  • Mamakari Zushi (Japanese Scaled Sardine Sushi)
    DOWNLOAD

    Image source: Ikasa Nutrition Improvement Council

  • Main lore areas

    Coastal Areas of the Seto Inland Sea

  • Main ingredients used

    "Mamakari" (=Japanese scaled sardine), Rice

  • History/origin/related events

    "Mamakarizushi" is a type of "nigirizushi" (oval-shaped mounds of rice) made with "mamakari" (=Japanese scaled sardine) pickled in vinegar. A piece of pickled "mamakari" is placed on top of each mound of sushi rice. Another name for this ray-finned fish is "sappa". It is said that the fish became known as "mamakari" as people would often say, "mama wo kari ni iku hodo oishi", which means that the fish is so delicious that people would borrow rice to enjoy it. This fish is mainly caught in the Seto Inland Sea, and it is most tasty in October when the fish are fatty. "Mamakari" is eaten as sushi, sashimi, pickled in vinegar, and grilled with salt, and there are many ways to prepare it. This dish was selected as one of the "100 Selections of Local Culinary Specialties in Rural, Mountain and Fishing Villages" by the Ministry of Agriculture, Forestry and Fisheries along with "barazushi".

  • Opportunities and times of eating habits

    "Mamakarizushi" is a local dish that is served for festivals and family celebrations.

  • How to eat

    The head and guts of "mamakari" (=Japanese scaled sardines) are removed, their bellies are opened, and their backbones removed. Salt is sprinkled onto each fish, and they are left to sit for about an hour. After that, they are washed in vinegar. Sugared vinegar is made, and the fish are soaked in it. "Nigirizushi" (oval-shaped mounds of rice) is made with sushi rice and a piece of "mamakari" is place on top of each. Garnish with wasabi or ginger if desired.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    "Mamakarizushi" is served at local sushi restaurants and many people also like to take the sushi home with them or send them as gifts to others. In 2008, the "Mamakari Promotion Committee" was formed to promote "mamakari" (=Japanese scaled sardines) as a specialty of Okayama. The committee has been making efforts to share knowledge about recipes using "mamakari" to further improve its image.

RECIPE

Ingredients (4 servings)

  • "Mamakari" (=Japanese scaled sardines) 20
  • [Sugared vinegar] Vinegar 1 cup
  • [Sugared vinegar] Salt 2 tsp.
  • [Sugared vinegar] Kombu (=kelp) for making dashi (=Japanese soup stock) 10 cm square
  • [Sugared vinegar] Ginger 1 piece
  • [Sugared vinegar] Sugar 1 tbsp.
  • Rice 3 cups
  • [Sushi rice] Kombu (=kelp) 10 cm square
  • [Sushi rice] Vinegar 4 tbsp.
  • [Sushi rice] Sugar 5 tbsp.
  • [Sushi rice] Salt A little

How to cook

  • 1. Remove the head and guts of each "mamakari" (=Japanese scaled sardines), open the belly, and remove the backbone. Sprinkle with salt and let the fish sit for about 1 hour.

  • 2. Make sugared vinegar by mixing vinegar, salt, kombu (=kelp) for making dashi (=Japanese soup stock), ginger, and sugar.

  • 3. Make sushi rice and create "nigirizushi" (=oval-shaped mounds of rice) and place a piece of "mamakari" (=Japanese scaled sardines) on top of each.

  • 4. Garnish with wasabi or ginger if desired.

provider : Ikasa Nutrition Improvement Council

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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