徳島県·郷土料理
Bouze no Sugata-zushi (Whole Boze Fish Sushi)
The white flesh, softened by the vinegar cure, pairs perfectly with the delicate, crumbling sushi rice. It is a luxurious single fish that can be enjoyed from head to tail, finished with a refreshing aroma of sudachi citrus. In Tokushima, 'Bouze' refers to the Ibodai fish. This autumn specialty, passed down in northern Tokushima, involves butterfly-cutting the fish, curing it in vinegar, stuffing it with sushi rice, and pressing it. The peak fishing season is from September to October; it is typically served with local sudachi on top, which provides a clean, refreshing aftertaste. Traditionally made at home, it has long graced the tables of autumn festivals. The dish presents a magnificent whole fish. The mild white flesh, sweet vinegar rice, and the scent of sudachi harmonize beautifully. It is a celebratory dish that allows you to savor the entirety of autumn in Tokushima.
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