# Kakuzushi/Hakozushi ｜ Our Regional Cuisines

**Cuisine Name**: Kakuzushi/Hakozushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Iwami region

## Main Ingredients Used
Seasonal vegetables such as vinegared rice, carrots, burdock, and shiitake mushrooms

## History, Origin, and Related Events
“Kakuzushi” and “Hakozushi” are both types of pressed sushi. The difference lies in the shape and size of the wooden box used. “Kakuzushi” is a type of sushi that can be easily made with “Mossou”, a small wooden box (about 5 cm square). In addition to the square shape, there are also flower shapes and pine, bamboo and plum shapes. On the other hand, the wooden box used in "Hakozushi" is larger than that of "Kakuzushi" and the finished product is cut into pieces before serving. In recent years, there are many areas where "Kakuzushi" is made easily in small amounts, but there are also areas where "Hakozushi", which can be made in large quantities at a time, has taken root as a local dish. “Hakozushi”, traditional in the Iwami region, is a type of pressed sushi that does not use fish or meat. Layer the sushi rice and vegetables in a square wooden box and place a thin plate between them. Then it is repeated and stacked: sushi rice, vegetables, thin plate...and so on. Finally, push from the top and apply pressure, cut into pieces, and garnish with thin strips of egg, sakura denpu (pink-colored minced fish) and green leaves (sansho (Japanese pepper) and carrot leaves). It is said that in the Edo period (1603 - 1868), the wife of the local governor dispatched to the area around the shogunate's domain of Iwami Ginzan (silver mine) missed the taste of Edo and handed down the cooking methods to the locals. Another theory is that it was introduced as food for soldiers during the Warring States period (1467-1603).

## Opportunities and Times of Eating Habits
In the old days, sushi was a dish made at home and eaten on special occasions. Kaku-zushi is small and easy to make, and in the past, each household had a wooden frame for making sushi, and it was common practice to make kaku-zushi on special occasions. Even today, the custom of making kaku-zushi for special occasions still exists. In the old days, wooden crates for sushi were passed down from generation to generation as part of the bride's wedding gifts.Because it can be preserved, it was served at festive banquets, and was also used as a gift for births and for visiting sick family members.

## How to Eat
Kaku-zushi is wrapped in vinegared rice and appears to have only a decorative top and no ingredients, but as you eat it, the ingredients appear (in the case of hako zushi, the ingredients are cut into pieces and can be seen from the side).The ingredients are mainly vegetables, not meat or fish. Sushi rice is packed in a wooden frame, and carrots, burdocks, shiitake mushrooms, etc. cooked in sweet and spicy soy sauce and sugar are laid on top. After the top layer of sushi rice is covered, the lid is placed over the top and pressure is applied to complete the dish. The dish is sometimes finished with a sprinkling of egg, sakura-denbu, sansho (Japanese pepper), or other garnish to add color. There are no rules or regulations regarding the decoration of the dish, and each family's individuality comes out in the decoration.

## Efforts for Preservation and Succession
The dumplings can be purchased at local supermarkets, direct-sales stores, and side dish stores. In addition, they are sometimes prepared as part of dietary education.

## Ingredients
- Rice: 4 gou
- [A] Sake: 
- [A] Kelp for soup stock: 10cm square
- [B] Vinegar: 5 tbsp.
- [B] Sugar: 2 tbsp.
- [B] Salt: 1 tsp.
- burdock root: 60g
- carrot: 40g
- Dried shiitake mushroom: 10g
- Nagaten: 1／2 sheet
- [C] Dried shiitake mushroom stock: 1 cup
- [C] Soy sauce: 1 tbsp.
- [C] Mirin: 2 tsp.
- Kintoki beans: 16 pieces
- Kinshi egg: as needed
- green leaves: as needed
- Sakura-denbu: as needed

## Recipe
1. 1. Wash rice and drain in a colander, then cook in A.
2. 2. Reconstitute dried shiitake mushrooms in water. (Use the stock for soup stock.)
3. 3. Cut burdock root and carrot into small pieces, and cut dried shiitake mushrooms into thin slices. Cut nagaten into small pieces. (Cut into small pieces as they are ingredients to be added to sushi.)
4. 4. Cook the ingredients in C and season to taste.
5. 5. When the rice is cooked, mix the mixed vinegar in B to make sushi rice.
6. 6. Put the ingredients in 4 and a kidney bean in the sushi rice, roll them up, and put them in a wooden crate.
7. 7. Garnish the top of the sushi rice with egg, green leaves (carrot leaves, etc.), and sakuradenbu.

## Provider Information
provider : Shimane Prefecture Dietary Improvement Promotion Council

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