Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestShare on RedditEmail this to someone

Gomokuzushi

Gomokuzushi looks exactly like a Japanese wagashi confectionery. Cooked rice is wrapped in a lightly fried egg, and it is completed by placing shrimp or other ingredients on top.

Gomokuzushi with pretty coloring

Small gomokuzushi can look like yellow shumai dumplings.

There are also kinds wrapped in kombu

Nara’s persimmon leaf sushi

This persimmon leaf sushi has been eaten since mid-Nara Period. Just like the name says, it’s sushi wrapped in persimmon leaves. Sometimes they’re preserved so they last for more than three days.

Since it’s in a vanity case, you can’t tell it’s sushi

The inside looks like this. This kind is filled with mackerel.

Shiga Prefecture’s crucian carp sushi

This crucian carp sushi has been eaten since the Nara period. Since it’s fermented sushi the smell is intense, and it seems that for people who like it the smell is irresistible.

Preparing the crucian carp sushi

When it’s plated, it has an extravagant impression

Tokushima as-is Japanese butterfish sushi

Though it doesn’t seem necessary to call it sushi, it’s made by pickling butterfish, stuffig it with sushi rice, and eaten as is. It’s generally eaten with a sudachi citrus sauce.

The eyes are bothersome.

It’s prepared like this.

Share on FacebookTweet about this on TwitterShare on Google+Pin on PinterestShare on RedditEmail this to someone