# Happa Sushi (Leaf Rapped Sushi) ｜ Our Regional Cuisines

**Cuisine Name**: Happa Sushi (Leaf Rapped Sushi)

**Region**: Our Regional Cuisines

## Main Lore Areas
Kuzuryu river Area (mainly Eiheiji District)

## Main Ingredients Used
Rice, Salted trout, Ginger, Vinegar, Sugar, Salt and Vernicia leaves

## History, Origin, and Related Events
"Happazushi" is a type of sushi that involves wrapping vinegared rice, Masu(=trout), and ginger in the leaves of the Vernicia (Aburagiri), a deciduous tall tree belonging to the Toadflax family. It is also known as "Koppazushi" in the Kuzuryu River basin, particularly in the vicinity of Eiheiji Town. The dish, with its pale red color, is an essential local specialty for festivals and celebrations. The use of Aburagiri is due to its good preservation and aromatic qualities, but other leaves such as Akamegashiwa, bamboo leaves, and persimmon leaves may also be used. The term "Masuzushi" is sometimes used since the trout sushi is wrapped in bite-sized portions. The Aburagiri tree grows naturally in the fields and mountains, but in the Eiheiji region, people plant it in their home gardens and affectionately refer to it as the "sushi tree."

## Opportunities and Times of Eating Habits
"Happazushi" is prepared the day before and is ready to eat on the day of consumption. It is enjoyed during festivals, Obon, and other celebrations. With its pale red color, it has a festive appearance and is often consumed during joyous occasions and celebrations.

## How to Eat
The salted trout, sliced into three pieces, is marinated in vinegar along with vinegar rice and ginger. It is then wrapped in Aburagiri (=oil tree) leaves, forming a square shape to fit snugly into a sushi box with a weight on top. The Aburagiri leaves have a surface with fat content, preventing rice grains from sticking, allowing for easy consumption without the need for chopsticks.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)"Happazushi" is made in each household and is also promoted by regional revitalization groups and other organizations dedicated to preserving local traditions.In Eiheiji Town, efforts have been made to brand "Aburagiri" leaf sushi, the town's official tree. Local processing groups are involved in the production and sale, and the town organizes workshops and events to promote the making of "Happazushi."

## Ingredients
- Rice: 1 shō (1.5 kg)
- Salted trout: 1
- Ginger: 50g
- Vinegar: 1 cup
- Sugar: 1 cup
- Salt: 2 tbsp.
- Aburagiri(Vernicia) leaves: As needed

## Recipe
1. 1. Wash the rice and cook it to make sushi rice.
2. 2. Julienne ginger into thin strips.
3. 3. Thinly slice the salted trout (about 60 slices) and soak them in sweetened vinegar for 3-4 hours. (If soaked for too long, the fat may seep out, resulting in a less desirable texture. If not soaked enough, it may remain too salty.)
4. 4. Form small sushi rice balls (use the vinegar from the soaked salted trout for wetting hands), place a slice of ginger on top, and wrap with aburagiri leaves.
5. 5. Arrange the wrapped sushi rice in a box, place a heavy weight on top, and let it sit overnight. The weight should be about 10 kg for 1 shō of rice initially and reduced to half after one hour.
6. 6. Note: Various leaves such as Akamegashiwa, Aburagiri, bamboo leaves, or persimmon leaves can be used_

## Provider Information
provider : "Rediscover! Fukui's Cuisine" (Slight modifications have been made)

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