大阪府·郷土料理
Battera
A single piece of mackerel cured in vinegar, topped with thin kelp and pressed into a rectangular shape. The sharp acidity and the savory umami of the mackerel meld together in your mouth. It is said that 'Sushi Tsune' in Minami-Semba invented Battera around 1891. The name originates from 'bateira,' which means small boat in Portuguese. Originally, it was made using konoshiro (Japanese whiting), which was abundant in Osaka Bay; because the half-piece of sushi resembled the shape of a boat, it received this name. Eventually, the ingredient switched to more affordable mackerel, and the current form—made using a square pressing mold—became established. The white kombu kelp placed on top is also one of Osaka's local specialties. Easy to take away and has a good shelf life, this pressed sushi is a staple of the Osaka dining table.
Record it after reading
