東京都·郷土料理
Bekko Sushi
Glossy, amber-colored toppings rest atop vinegared rice. When you take a bite, the savory umami of the soy sauce sauce is followed by the sharp, spicy kick of green chili peppers. This is Izu Oshima's Bekko Sushi. In an era before refrigeration, the technique of 'zuke' (marinating in soy-based sauce) was developed to make fish last longer on the warm island. It is said that the name comes from the way the marinated fish takes on a color resembling bekko (tortoiseshell). While Hachijojima's Shima-zushi features mustard, Oshima's version is characterized by using chili pepper soy sauce infused with island chilies (green peppers). A spicy accent paired with sweet vinegared rice—a single piece packed with the wisdom of island life.
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