大阪府·郷土料理
Hako-zushi (Osaka-style Sushi)
Shrimp and conger eel are beautifully arranged atop square-shaped sushi. With every bite, the meticulous craftsmanship is evident. The creator of Hako-zush was 'Yoshino-zushi (Yoshino-an)' in Semba, which is said to have been founded in 1841. Around 1887, the third generation proprietor devised a new style of pressed sushi by packing vinegared rice and ingredients into a wooden mold measuring approximately 2.6 sun (about 8cm) square. The way the craftsmanship of simmered conger eel, grilled shrimp, and sea bream is condensed into each small piece earned it the praise of being 'a Kaiseki meal in 2.6 sun.' Unlike Edomae sushi which uses raw ingredients, this is a Kamigata-style sushi that involves extra preparation steps. The beautiful cross-section pressed into the mold is like a jewelry box. It is a dish to be enjoyed with both the eyes and the palate.
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