三重県·郷土料理
Sanma Sushi (Kumano)
There is a prideful dish of Eastern Kishu that is indispensable to festivals and celebrations: Sanma Sushi. This is 'sugata-zushi' (whole-form sushi) using an entire Pacific saury caught in the Kumano Sea, known for its moderate fat content. The fish is butterfly-cut, salted, and cured refreshingly with ingredients like mandarin vinegar, then placed on vinegared rice while retaining its head and tail. The flesh, subtly infused with a citrus aroma, looks magnificent, and once eaten, the umami of the saury blends seamlessly with the vinegared rice. An interesting local detail is that the way the fish is cut varies by region: north of Owase, it is belly-cut, while south of Kumano, it is back-cut. With its gorgeous appearance and refreshing aftertaste, this is a local flavor you must experience when traveling through Eastern Kishu.
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