# Iwashi Sushi (Sardine Sushi) ｜ Our Regional Cuisines

**Cuisine Name**: Iwashi Sushi (Sardine Sushi)

**Region**: Our Regional Cuisines

## Main Lore Areas
Iga, Chunansei and Hokusei Food Culture Zone

## Main Ingredients Used
Sardine, Rice, Ginger, White sesame seeds

## History, Origin, and Related Events
The fishing catch by fish species in Mie Prefecture is ranked first in the nation for spiny lobsters (Ise Ebi), second for Japanese pilchards (Katakuchi Iwashi), and sixth for sardines (Iwashi), indicating that sardine fishing is active in the region (Source: "Reiwa 1st Year Fisheries and Aquaculture Production Statistics," Ministry of Agriculture, Forestry and Fisheries). The 'Iwashi-zushi,' made using these sardines, is prepared and enjoyed during gatherings such as autumn festivals. In the western part of Mie Prefecture, including Iga City and Nabari City, which are distant from the sea, there is a tradition of treating even sardines as a special delicacy on occasions like celebrations. During the autumn festival, single-salted sardines line the fish markets. Large quantities of 'Iwashi-zushi' are made during the autumn festival, and if there are leftovers, they are often used as souvenirs. In the coastal areas of the Chunanzei and Hokusei regions, where fresh sardines are readily available, 'Iwashi-zushi' is made by salting fresh sardines. It is an essential part of the autumn festival and is also known as 'Matsuri-zushi' or festival sushi.

## Opportunities and Times of Eating Habits
It is mainly eaten during the autumn festival, and besides "Iwashi-zushi," there are also thick rolls and inari-zushi served during the festival. 'Iwashi-zushi' has become an indispensable part of the festival. It is also consumed during events to attract people.

## How to Eat
In most regions, 'Iwashi-zushi' is a pressed and molded sushi using a wooden frame, so the inside of the frame is moistened with vinegar water. Vinegared rice is packed into the wooden frame, and one piece of Iwashi is placed on top. Cover it, press it down to apply pressure. Once the Iwashi and vinegared rice are well blended and settled, remove the wooden frame by pressing. Finally, cut it without losing its shape. Recently, there has been an increase in the trend of making it in a nigiri-zushi style. It is mainly prepared during the autumn festival in the Chunanzei and Hokusei regions, but the trend is shifting from primarily boxed sushi to more nigiri-zushi style.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In cooking vocational schools and other institutions, sushi chefs often give live demonstrations of 'Iwashi-zushi,' and students also engage in practical training, contributing to efforts to preserve the art of making "Iwashi-zushi."

## Ingredients
- Whole sardines approximately 10 cm in length (3.9 inch): 20
- Salt: as needed
- Vinegar: 50 ml
- Rice: 3 cups
- Ginger: 1
- White sesame seeds (ground): 2 tbsp
- Sweet vinegar ginger: as needed
- [Seasoned Vinegar (Awasezu)] Rice vinegar: 4 tbsp.
- [Seasoned Vinegar (Awasezu)] Sugar: 1 heaping tbsp.
- [Seasoned Vinegar (Awasezu)] Salt: 1 tsp.

## Recipe
1. 1. Clean the sardines by removing the heads and innards. Rinse them in a dilute saltwater solution, then butterfly them, removing the central and belly bones.
2. 2. Arrange the prepared sardines on a colander or sieve, sprinkle both sides generously with salt, and let them sit overnight.
3. 3. Wash the sardines 2 in cold water, place in a colander, wipe dry, and marinate in vinegar. (Marinate for as long as you like).
4. 4. Mix rice with vinegar (boiled) and let cool. Cut ginger into thin strips and mix into the sushi rice with lightly grated sesame seeds.Thinly slice ginger for decoration and prepare enough for each portion (20 slices).
5. 5. Grip the sushi rice in 4 into the size of sardines, drain off the juice of the sardines in 3, and place the sardines on top. Fill the sushi mold from the end.Top with thinly sliced ginger.Finally, press the lid of the sushi mold to seal in the sushi rice. After the rice has settled down a little, press the lid to remove the frame, remove the bottom, cut the rice into pieces, and serve.
6. 6. For larger sardines, cut them into 2-3 before arranging. Sweet vinegar ginger can be served on the side.

## Provider Information
provider : "Mie no Aji Sensai Bansai" (Mie Food Culture Research Group)

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