Kakinoha-zushi
柿の葉ずしDish
Kakinoha-zushi is pressed sushi of vinegared rice and thin-sliced mackerel wrapped in a persimmon leaf, and it comes from the mountain homes of Yoshino in Nara Prefecture.
Where to eat Kakinoha-zushi · 1 place
Hiraso says kakinoha-zushi was a home-made feast for summer festivals in Yoshino from the middle of the Edo period. The maker lays thin slices of mackerel on the rice, wraps each piece in a persimmon leaf and presses the pieces in a box. It says tannin in the leaf firms the fish and keeps it, and the leaf's scent soaks into the rice.
Hiraso began in 1861 in Kamiichi in Yoshino, selling sushi and river fish. It later ran a ryokan and served the sushi to guests from far away. Its Nara shop in Imamikado-cho still sells the boxes and has a dining room.
Worth knowing
- A box travels well on the train; buy one in Nara for the ride back to Osaka or Kyoto.
Quick answers about Kakinoha-zushiよくある質問
What fish is in kakinoha-zushi?
Classic kakinoha-zushi uses thin slices of mackerel, and salmon is the other common choice. Hiraso also wraps anago and kinmedai.
How do you order Kakinoha-zushi?
Buy a box by the number of pieces. Hiraso's range runs from mackerel and salmon to anago and kinmedai, and its Nara restaurant serves sets.
When is Kakinoha-zushi in season?
Kakinoha-zushi: Year-round in shops. In Yoshino homes it began as a summer festival dish.
Where can you eat Kakinoha-zushi in Japan?
Places we list for Kakinoha-zushi include Hiraso Nara.