奈良県·郷土料理
Kakinoha-zushi (Yoshino)
The fragrance of persimmon leaves gently infuses the vinegared rice—this is the Kakinoha-zushi passed down through Yoshino. This pressed sushi consists of salt-cured mackerel placed on vinegared rice and wrapped in a persimmon leaf. There are various theories regarding its origins; one legend says that during the mid-Edo period, fishermen from Kishu would salt summer mackerel caught in the Kumano Sea and travel over the mountain passes to sell it to villages along the Yoshino River. It has been prepared in individual households as a feast for local summer festivals. The persimmon leaves possess preservative properties, and after resting overnight, the aroma of the leaves and the umami of the mackerel soak into the vinegared rice. The unique recipes found in different shops and homes are part of the enjoyment. It is a pride of Nara, beloved as a bento for cherry blossom viewing in Yoshino.
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