奈良県·郷土料理
Kakinoha-zushi (Gojo)
When you gently open the persimmon leaf, the vinegar-cured mackerel glistens translucently. With one bite, the fresh green aroma transferred from the leaf, the savory flavor of the mackerel, and the chewy vinegared rice melt together—this is the pressed sushi of Gojo, the birthplace of Kakinoha-zushi. In Gojo, Japan's number one persimmon village, there were plenty of lush, green persimmon leaves. Thinly sliced mackerel is placed atop pressed rice, wrapped in these leaves, and left to rest under a weight. This is a culinary wisdom passed down through generations of households. After resting overnight, the vinegared rice and mackerel settle together quietly, and the aroma deepens. The excitement of the moment you peel back the leaf is part of the feast itself. It is a taste of Nara that has been cherished on festival days.
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