奈良県·郷土料理
Kakinoha-zushi
When you gently peel back the persimmon leaf, you catch a glimpse of mackerel fillets cured in vinegar. With one bite, the fresh, green aroma from the leaf and the savory umami of the fish melt seamlessly into the chewy vinegared rice—this is the pressed sushi of Nara's Yoshino. For mountain villages far from the sea, fish from the ocean was a true luxury. It is said that the tradition began in the Edo period, when salted mackerel brought over the mountain passes from Kishu was thinly sliced and eaten with hand-pressed rice. Eventually, the technique of wrapping it in persimmon leaves and letting it rest under a weight was developed to prevent drying. It is said that the components found in astringent persimmon leaves possess a gentle preservative power. Leaving it to rest overnight allows the flavors to harmonize and the aroma to deepen. This is the taste of Nara's summer, born from the feasts of local festivals.
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