# Saba no Bo Sushi/ Mackerel Stick Sushi ｜ Our Regional Cuisines

**Cuisine Name**: Saba no Bo Sushi/ Mackerel Stick Sushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Centered around the Kohoku Region, All of Shiga Prefecture

## Main Ingredients Used
Salted mackerel, Rice, Vinegar, etc

## History, Origin, and Related Events
"Saba Stick Sushi" is a traditional local dish that is a staple during festivals. In addition to "Saury Stick Sushi," there are many other sushi dishes using mackerel, such as grilled mackerel sushi, whole mackerel sushi, and pickled mackerel sushi. The reason for the abundance of mackerel-based dishes is that mackerel is readily available in the Kohoku and Kosei regions. There has been a historical route for transporting seafood caught in Wakasa Bay to Kyoto, passing through the Kosei region. This route, known as the "Mackerel Highway," is lined with many manufacturing and retail shops. In Nagahama, mackerel, herring, and salmon can be obtained from Tsuruga Bay. "Saury Stick Sushi" is an indispensable dish for the float festivals in Otsu and Nagahama.In Shiga Prefecture, various rice varieties are cultivated, including "Koshihikari," "Mizukagami," "Aki no Uta," "Kinuhikari," and "Nihonbare." Among them, "Koshihikari" and "Mizukagami" were rated as the highest rank, "Special A," in the 2019 rice taste ranking by the Japan Grain Inspection Association. "Mizukagami" is a variety developed by Shiga Prefecture, known for its glossy appearance, moderate stickiness, sweetness, and the unique feature of remaining delicious even when cooled.

## Opportunities and Times of Eating Habits
Saba (mackerel) is in season from autumn to winter, so during the cold months, "saba no bo zushi" is often enjoyed. Additionally, it is commonly given as a souvenir or gift, making it quite popular.

## How to Eat
Clean the salted mackerel with vinegar, fillet it into three pieces, and soak it in vinegar overnight. Remove the thin skin and bones. Steam the rice and and once cooked, mix it with seasoned vinegar. Spread a bamboo rolling mat, place plastic wrap on it, and put the mackerel on top. Spread the rice lightly on top while pressing it with your hands. Use the bamboo rolling mat to roll it into a cylindrical shape and mold it. Finally, once the vinegar rice and mackerel have blended, cut it with a knife dipped in vinegar and arrange it on a plate.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is still made in households, but the number of creators has been decreasing year by year, possibly due to the convenience of easily obtaining it at supermarkets, road stations, and other places. However, it is still offered at local restaurants, specialty shops, and product exhibitions in other prefectures' department stores, contributing to a wide range of promotional activities.

## Ingredients
- Rice: 2 cups (290g)
- Salted Mackerel: 1
- [Vinegar Soaking Solution] Vinegar: 120ml
- [Vinegar Soaking Solution] Sugar: 20g
- [Mixed Vinegar] Vinegar: 70ml
- [Mixed Vinegar] Sugar: 60g
- [Mixed Vinegar] Salt: 8g

## Recipe
1. 1. Rinse the salted mackerel with vinegar, remove the head, and cut it into three pieces. Remove the backbone and soak it in sweet vinegar for one night.
2. 2. Peel off the thin skin of the pickled mackerel from the head, and remove the small bones. Slice the thick part of the flesh diagonally.
3. 3. Cook the rice, and after it's done steaming, pour the mixed vinegar over it while hot. Mix it with a rice paddle by cutting through it, then let it cool thoroughly.
4. 4. Spread a sushi rolling mat on a board, place plastic wrap on it, and lay the mackerel, skin side down. Add some sliced mackerel flesh to the damaged part of the mackerel tail. On top of that, spread half of the rice, lightly pressing it while extending the rice.
5. 5. Roll it up with the sushi rolling mat, shape it into a cylindrical form, and secure both ends with rubber bands. It's good to put a light weight on top for a while.
6. 6. Once the rice has settled, cut and arrange it using a knife dipped in vinegar.

## Provider Information
provider : Shiga's Food Culture Research Society.

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