和歌山県·郷土料理
Sanma Sushi (Shingu)
A single whole saury, butterfly-cut, is laid perfectly atop the sushi rice. With its head intact, the silvery skin glistens beautifully. One bite reveals the savory umami of the firm flesh, followed by a refreshing burst of acidity from yuzu or orange. Because the saury of the Kumano-nada migrate south on a long journey from off the Sanriku coast, their flesh becomes firm and their fat content settles perfectly, making them ideal for sushi. The extra step of curing them in salt before marinating them in citrus vinegar creates an elegant aftertaste. This is an indispensable delicacy of Shingu and Kumano during festivals and New Year celebrations—a traditional coastal sushi passed down through generations. Please enjoy this light and refreshing specialty.
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