Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake) ｜ Our Regional Cuisines

Kagoshima Prefecture

Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake)

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Main lore areas

All of Kagoshima Prefecture
Main ingredients used

Rice, Dried daikon radish, Dried shiitake mushrooms, Boiled bamboo shoot, Tsuke-age/satsuma-age (=fried fishcake), Sea bream, "Akumochizake" (=sake with ash)

History/origin/related events

"Sake zushi" was first said to be made during the Edo period when the Shimazu clan ruled the Satsuma Domain. It is said that the dish was made with leftover food and sake after cherry blossom viewing parties. A feudal lord of the clan put the leftovers in a sushi bucket and the following day, the ingredients were fermented and smelled delicious. The dish is similar to "oshizushi" (=pressed sushi) and is made with seasonal ingredients from the sea or mountains. The ingredients are sprinkled with sake and left to ferment for about half a day.
Locally brewed sake "akumochizake" (=sake with ash) is used to make "sake zushi." "Akumochizake" (=sake with ash) is made by adding lye to the mash in the process of making sake and then squeezing it out. The name "akumochizake" comes from the fact that the sake is made to last longer with lye because this process enhances its shelf life. In Kagoshima Prefecture, this sake is used in place of mirin (=sweet rice wine) and is also enjoyed as "otoso" (=spiced medicinal sake served during New Year’s).
Kagoshima prefecture has a warm climate and because of this, the production of refined sake was not suitable. Instead, "akumochizake" (=sake with ash) was produced in large amounts. "Akumochizake" (=sake with ash) is made without being heated and so it is full of amino acids, organic acids, and minerals, which makes the "sake zushi" flavorful.
Opportunities and times of eating habits

"Sake zushi" was served at spring feasts during cherry blossom viewing parties using sea bream, bamboo shoot, Japanese pepper, and other spring ingredients. Since it takes time to prepare, this dish is only prepared on special occasions such as celebrations when many people gather. It is prepared with seasonal ingredients.
How to eat

Around 10 different ingredients such as dried daikon radish, bamboo shoot, tsuke-age/satsuma-age (=fried fishcake), sea bream, shrimp are prepared and sprinkled with locally made "akumochizake" (=sake with ash). They are used as toppings for rice. Two to three layers of rice and toppings are made, and the leftover toppings are placed on the last layer. A light weight is placed on top of the dish, and the "sake zushi" is left to rest for half a day to ferment. After that, the sushi is cut and served. If desired, more "akumochizake" (=sake with ash) can be sprinkled on top of the sushi before eating. The amount of sake used, and the ingredients differ depending on the household, restaurant, and region that makes it.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
This dish takes time to prepare so not many people make it at home anymore. It can be eaten at local restaurants that serve traditional regional cuisine. Most restaurants ask customers to make reservations as "sake zushi" takes time to prepare. There are also cooking lessons available to help communicate the recipe to younger generations.

RECIPE

Ingredients (8 to 10 servings)

Rice 5 cups
Water 5 cups
Kombu (=kelp) for making dashi (=Japanese soup stock) 5 to 6cm square
Dried daikon radish 30g
Dried shiitake mushrooms 5
Fuki (=Japanese butterbur) 5
Bamboo shoots 150g
Carrots 75g
Eggs 4
Sea bream 1／2
Shrimp 10
Tsuke-age/satsuma-age (=fried fishcake) 100g
Kamaboko (=fish cake) 150g
Koga-yaki (=sweet fish surimi) 150g
Japanese pepper As needed
[Condiments] Mitsuba (=Japanese wild parsley), takana (=pickled mustard greens), sesame seeds As needed
[A] Local sake 3 cups
[A] Salt 1 tsp.
[B] Sugar 1／2 tbsp.
[B] Light soy sauce 1 tbsp.
[B] Local sake 1 tbsp.
[C] Sugar 1 tbsp.
[C] Dark soy sauce 2 tbsp.
[C] Local sake 1 tbsp.
[D] Light soy sauce 1 tsp.
[D] Local sake 1／2 tbsp.
[D] Salt A little
[E] Salt 1／4 tsp.
[E] Sugar 1 tsp.
[E] Local sake 1 tbsp.
[F] Salt A little
[F] Local sake 1／2 tbsp.
[G] Salt 1／4 tbsp.
[G] Sugar 1／2 tbsp.
[G] Local sake 1 tbsp.
[G] Katakuriko (=potato starch) 1／2 tsp.
[H] Vinegar 1 tbsp.
[H] Sugar 1／2 tbsp.
[H] Salt 1／4 tsp.
[I] Vinegar 1 tbsp.
[I] Sugar 1／2 tbsp.
[I] Salt 1／4 tsp.

How to cook

1. Cook rice with water and kombu (=kelp) for making dashi (=Japanese soup stock).
2. [Preparation of ingredients] Soak the dried daikon radish in water and season with the ingredients in [B]. Cut into 1cm lengths. Soak the dried shiitake mushrooms in water. Season with [C] and simmer until the water is fully absorbed. Julienne the mushrooms. Boil and peel the fuki (=Japanese butterbur) and simmer in plenty of dashi (=Japanese soup stock) and [D]. After that, cut into 1.5cm lengths. Cut the bamboo shoots into 1cm lengths and simmer in dashi (not included in the above list of ingredients) and season with [E]. Cut the carrots into thin tanzaku-shapes and simmer in [F]. Crack the eggs, mix, and add [G]. Then cook the egg mixture into a thin piece and cut into diamond shapes. Cut the sea bream into 3 pieces and sprinkle with salt. Leave the fish to sit for about an hour. Peel off the skin of the fish and wash with vinegar. Pickle in [H]. Shell and devein the shrimp, and skewer and boil them quickly. Open the shrimp and pickle in [I]. Cut the tsuke-age/satsuma-age (=fried fishcake), kamaboko (=fish cake), and koga-yaki (=sweet fish surimi) into 1.5cm tanzaku-shapes.
3. Add [A] to the rice in step 1 after it has cooled.
4. Sprinkle local sake onto a sushi bucket and add the rice from step 3 into the bottom of the bucket to a thickness of 2 to 3 cm. Top the rice with dried daikon radish, carrots, and fuki (=Japanese butterbur). Add another layer of rice on top of the vegetables and then top the rice with shiitake mushrooms, bamboo shoots, sea bream, shrimp, and Japanese pepper.
5. Sprinkle the top layer with local sake and put a lid with a weight on top. Let the flavors absorb for about 6 to 8 hours.
6. Cut the sushi and serve each piece with condiments.

provider : "Kyoudo no Aji (=Local Tastes)" (Kagoshima Prefecture Dietary Life Improvement Promotion Member’s Liaison 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

Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake) ｜ Our Regional Cuisines

Kagoshima Prefecture

Sake Zushi (Sushi made with Seasonal Ingredients and Local Sake)

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 (8 to 10 servings)

How to cook