和歌山県·郷土料理
Kainan Oshi-zushi
Take a bite of this bite-sized pressed sushi. The savory flavor of the vinegar-cured mackerel and the perfectly seasoned vinegared rice melt delicately in your mouth. In Wakayama, this type of pressed sushi is called "Hayazushi" (fast sushi). While traditional Narezushi, which takes over a month to ferment, is known as "Osu-zushi" (slow sushi), pressed sushi is called "Hayazushi" because it can be prepared quickly using vinegar. It is a very straightforward name. There was a time when this essential dish could be found in every eatery. Even today, it is served on the tables of Wakayama ramen shops, enjoyed as a refreshing palate cleanser between bites of rich, heavy soup. It is an unpretentious taste that truly embodies the spirit of Wakayama.
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