和歌山県·郷土料理
Kakinoha-zushi (Hashimoto)
When you gently peel back the persimmon leaf, you catch a glimpse of mackerel 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. Kakinoha-zushi is said to have originated during the Edo period along the Kinokawa River basin. It is a local flavor born from the meeting of salted mackerel brought from the sea to the Hashimoto area and the persimmon leaves harvested throughout the region. Persimmon leaves are known to contain many antibacterial components, and it is said that wrapping the sushi in them helped it last longer. As Hashimoto was a key transit point for transporting salt and mackerel to Koyasan and Gojo, this trade played a vital role in developing the sushi. Leaving it overnight allows the flavors to meld and the aroma to deepen. It is a taste of summer, born from the wisdom of mountain villages.
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