# Ha Zushi/Leaf Rapped Sushi ｜ Our Regional Cuisines

**Cuisine Name**: Ha Zushi/Leaf Rapped Sushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Denga Area Fukui City, Tannan Area

## Main Ingredients Used
Short-grain rice, Glutinous rice, Adzuki beans (sweet red beans), Hijiki seaweed, Dried shiitake mushrooms, Aburaage (fried thin tofu), Carrots, Aburagiri leaves (Tung tree leaves)

## History, Origin, and Related Events
"Hazushi" is a type of sushi wrapped in leaves of Aburagiri (Tung tree), a deciduous tall tree belonging to the Theaceae family. Aburagiri is originally from China and was cultivated south of the Yangtze River. Due to its seeds, known as "korobi," yielding tung oil (kiri-abura), the cultivation of Aburagiri was encouraged in Japan. Tung oil was valuable and used for various purposes, including lamp oil, water repellent for Japanese umbrellas, and as a raw material for candles.Especially in the Obama region, Aburagiri cultivation was thriving. By the late 17th century, it was cultivated in almost every village, and by the late 19th century, it boasted the highest production volume nationwide. The leaves of Aburagiri have a greasy surface, making rice less likely to stick to them and imparting a distinctive aroma. Due to its excellent preservability, the leaves were ideal for wrapping sushi, earning them the local nickname "sushi no happa" or "sushi leaves," and were planted in many households as a way to prolong the freshness of sushi.This tradition persists today, and you can still observe Aburagiri trees in gardens and fields, reflecting the wisdom of past generations in preserving sushi for as long as possible.

## Opportunities and Times of Eating Habits
In the past, the use of Aburagiri leaves was limited to the period from May to November (though nowadays, they can be frozen for use at any time). During this time, "hazushi" was prepared for gatherings such as the Bon Festival, autumn festivals, and memorial services. It was often made as a hospitality dish for the spring and autumn festivals, and daughters who had married would be given hazushi to take with them when they visited for the festivals. Since the ingredients are wrapped in leaves, it allows for a clean and convenient way to enjoy the dish without getting one's hands dirty.

## How to Eat
Each piece of sushi is carefully wrapped in Aburagiri leaves and contains healthy ingredients such as sweet simmered beans like kintoki mame (Red kidney beans), hijiki seaweed, dried shiitake mushrooms, thin fried tofu, and carrots.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)Apart from being made in each household, local revitalization organizations and similar groups are working on passing down this tradition.Source: "Tying the Taste of Echizen to the Next Generation" (Published by the Echizen City Food Improvement Promotion Committee, 10th-anniversary edition, 2015).

## Ingredients
- Rice: 2 cups
- Dashi kombu ( kelp): 6 cm (2.3 inches) square
- Sushi vinegar: As needed
- Dried shiitake mushrooms: 4
- Freeze-dried tofu (koyadofu): 10g
- Canned bamboo shoots: 100g
- Fried thin tofu: 1
- Boiled hijiki seaweed: 3 tbsp.
- Carrot: 1／4
- Sweet soybeans: As needed
- Aburagiri (tung tree leaves): 10-15 leaves
- [Seasonings A] Rehydrated shiitake mushroom soaking liquid: 1 cup
- [Seasonings A] Sake: 3 tbsp.
- [Seasonings A] Mirin(=sweet rice wine): 2 tbsp.
- [Seasonings A] Soy sauce: 3 tbsp.
- [Seasonings A] Sugar: 2-3 tbsp.

## Recipe
1. 1. Rehydrate the dried shiitake mushrooms in plenty of water. Cut them finely, and reserve the soaking liquid for later use in cooking.
2. 2. Rehydrate the freeze-dried tofu in water and cut it into small pieces. You can use pre-cut commercially available thin freeze-dried tofu for convenience.
3. 3. Cut the thin deep-fried tofu into vertical quarters and then into thin strips. Slice the bamboo shoots into thin slices (approximately 2x1 cm or .79 x .39 inches). Cut the carrot into thin strips.
4. 4. In a pot, combine the rehydrated shiitake mushrooms, freeze-dried tofu, thin deep-fried tofu, bamboo shoots, carrot, and boiled hijiki seaweed with seasoning A. Simmer until the liquid reduces.
5. 5. Cook the rice with dashi kombu (kelp) and mix it with sushi vinegar to make sushi rice.
6. 6. Mix the sushi rice with the prepared ingredients from step 4, being careful not to crush the sweet soybeans.
7. 7. Place the sushi rice mixture on aburagiri leaves, fold them in half, and gently press with both hands.

## Provider Information
provider : Fukui Prefecture

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