# Kankanzushi ｜ Our Regional Cuisines

**Cuisine Name**: Kankanzushi

**Region**: Our Regional Cuisines

## Main Lore Areas
The Tosan region

## Main Ingredients Used
Rice and Spanish mackerel

## History, Origin, and Related Events
“Kankanzushi” is a preserved food that has been passed down since the Edo period. It originated in the Kamobe area of Sanuki City and has been passed down throughout most of Sanuki City.Sushi rice is packed into a sushi box that can hold about 1 sho of rice, Spanish mackerel soaked in vinegar is laid on top of that, the lid is put on, and wedges are hammered into the wooden frame. The name comes from the sound this makes.Since the sushi boxes can be stacked one on top of the other, a large quantity can be made at once. Also, because the fish is seasoned with salt and vinegar, it can be stored for up to a week in winter and for 2 to 3 days in summer. In the past, each household in the Kamobe area had a set of tools such as a sushi box and a wooden hammer. In the past, sushi boxes were mainly made of hard, odorless chinaberry wood, but in recent years, cedar and cypress are mostly used. In the past, it was a dish that landowners would serve to their servants before the busy farming season, and the sushi was so firm that it would not lose its shape even if it was tossed over to the person at the last seat, so it is also known as “horaitazushi.”

## Opportunities and Times of Eating Habits
Farmers in Sanuki purchase a single Spanish mackerel during the off-season before wheat harvesting and rice planting to prepare various Spanish mackerel dishes and invite relatives and friends over for drinks. This custom was called “Haruio,” and kankanzushi was also made as one of the dishes for Haruio. It was also eaten as a preserved food during the busy farming season. Today, it is still made during events such as memorial services.

## How to Eat
Make sashimi from Spanish mackerel, season with salt, then dip in vinegar. To preserve it better, soak it in vinegar until the inside of the flesh turns white. Spread haran in a wooden box for sushi, stuff it with sushi rice, lay out the Spanish mackerel, then add another piece of haran and place the lid on top. Pack the sushi in the same way in several wooden boxes, and after placing them in the frame, drive the wedges in with a mallet to compact it. The next day, let the flavors meld together before cutting into pieces. Sometimes sansho leaves are added as well. Also, when there is no Spanish mackerel, horse mackerel or gizzard shad may be used.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It used to be a dish passed down from mother-in-law to daughter-in-law, but now there are fewer opportunities to make it at home. In Kagawa Prefecture, it is known as a local dish representing the Tosan area.

## Ingredients
- Rice: 1 sho
- Vinegar: a little over 1 cup
- Salt: 30g
- Sugar: 200g
- Mirin: 50ml
- Spanish mackerel: 1kg (including the parts to throw away)

## Recipe
1. 1. Cut a live Spanish mackerel into 3 slices, insert a knife along the backbone, and cut into sections.
2. 2. Cut the mackerel into sashimi slices, add 3% salt to the sashimi, let it sit for about 20 minutes, then wash it lightly, remove the moisture, and soak it in vinegar for about an hour. Be sure to soak it in vinegar until the inside is entirely white.
3. 3. Spread a haran in a sushi box, fill it with sushi rice to a thickness of 5cm, arrange the Spanish mackerel on top, place another haran over it, and put on the top lid.
4. 4. Fill several sushi boxes in the same way, place them in a special sushi frame, drive in the wedges with a mallet, and place a weight on top.
5. 5. Leave overnight, then cut into pieces the next day after the flavors have blended together. Garnish with sansho leaves if desired.

## Provider Information
provider : Kagawa Prefecture Agricultural Administration and Fisheries Department, Agricultural Management Division

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