# Sawara no Kōko Sushi ｜ Our Regional Cuisines

**Cuisine Name**: Sawara no Kōko Sushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Bizen City

## Main Ingredients Used
Spanish mackerel, pickled daikon radish, rice

## History, Origin, and Related Events
Hinase is a town located in the southeastern part of Okayama prefecture, on the border of Hyogo prefecture. As sung in the ancient Hinase Kouta, many fish come to the Seto Inland Sea to spawn in the spring, thus animating the fishing grounds. As depicted in its kanji character, Spanish mackerel is particularly representative of a springtime fish. From the middle of the Meiji era, Sawara no Kōko Sushi started being made with Spanish mackerel to celebrate a bountiful catch and to pray for the safety of fishermen. It is made by mixing rice seasoned with the vinegar used to cure the Spanish mackerel with thinly sliced pickled daikon radish and green peas, and topped with cured Spanish mackerel and prickly ash leaves. At first, it was eaten only with Spanish mackerel and no other ingredients, but eventually the well-pickled daikon radishes that were added on the side of the plate in the autumn became incorporated into the sushi rice. It was said to be so delicious that pickled daikon radishes were incorporated into the dish from then on.

## Opportunities and Times of Eating Habits
In Hinase, it is always made for competitions, festivals, and ship unloading ceremonies. It also frequently appears at community gatherings.

## How to Eat
Spanish mackerel is sliced into pieces that are thicker than sashimi, salted, set aside for 5 to 6 minutes, then pickled in vinegar for about 30 minutes. The pickled daikon radish is cut into thin strips and rubbed to remove the moisture. Green peas are boiled in salted water. Rice is cooked with kombu, then combined with a mixture of vinegar, sugar, and salt, and left to cool. The vinegared rice is mixed with the Spanish mackerel, pickled daikon radish, and green peas, then garnished with prickly ash leaves.

## Efforts for Preservation and Succession
It is widely eaten as a household dish in the Hinase region by everyone from small children to the elderly. In addition to being served at restaurants, it is also available for purchase at markets.

## Ingredients
- Rice: 4 cups
- Water: 4.5 cups
- Kombu (kelp): 10 cm square
- Vinegar (for rice seasoning): 5 tablespoons
- Sugar: 3.5 tablespoons
- Salt (for rice seasoning): 1 teaspoon
- Spanish mackerel: 200g
- Salt (for Spanish mackerel): 0.5 teaspoon
- Vinegar (for Spanish mackerel): 0.5 cup
- Pickled daikon radish: 100g
- Green peas: 0.5 cup
- Prickly ash leaves: As needed

## Recipe
1. 1. Wash the rice and drain in a strainer for at least 30 minutes.
2. 2. Slice the Spanish mackerel into thicker slices than sashimi, sprinkle with salt, set aside for 5 to 6 minutes, then soak in vinegar for about 30 minutes and remove.
3. 3. Cut the pickled daikon radish into 4 cm long strips and rub to remove the moisture.
4. 4. Combine vinegar, sugar, and salt to make the rice seasoning.
5. 5. Bring the rice to a boil with kombu (make some cuts in it), then remove the kombu just before it boils.
6. 6. Mix the rice with the vinegar seasoning and allow it to cool.
7. 7. Mix the sushi rice from step 6 with the Spanish mackerel, pickled daikon radish, and green peas, then garnish with prickly ash leaves.

## Provider Information
provider : Recipe source: Tobi Nutrition Improvement Council

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