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Ministry of Agriculture, Forestry and Fisheries

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Kinki Area

Wakayama Prefecture

Meharizushi

  • Cuisine
    This is a kind of traditional sushi wrapped in pickled takana leaves. It was originally made for bento (a packed meal for lunch) for people who work in mountains and on farms. There are different stories for the origin of its name. One says that Meharizushi came from “a person staring at another (mewohiharu) eating the sushi with a mouth wide-open in surprise” and another says that the sushi is “surprisingly good so it causes you to widely open your eyes (mewohiharu).” Back in that time, it was made in big portions for a quick lunch, but it is made today in smaller pieces so people can eat it more easily. It has become a very famous souvenir and ekiben (bento for a train trip), and is sometimes sold at national food fairs at department stores.
  • Ingredients
    Rice・・・180cc, Salt-pickled takana leaves (frozen)・・・1/2, Sake・・・3 tablespoon, Usukuchishoyu・・・1 tablespoon, Mirin・・・1 tablespoon
  • Recipe
    1. Put the sake and mirin in a pot, and heat it on high heat to a boil. Add the usukuchishoyu and heat it again to a boil. Take off heat and cool.

    2. Soak the takana leaves in running water for about 10 minutes to desalt. Squeeze out water, spread and marinate in the cooled sauce, and keep in the fridge for one day.

    3. Cut off the core and edges of the takana leaves and cut into halves.

    4. Make 2 rice balls with the warm rice, pour the sauce on them (1 tablespoon on each rice ball), and wrap the rice balls with the takana leaves and pour the sauce on them again (1 tablespoon for each).