Ingredients, dishes and drinks from Japan by Ad Blankestijn

Thursday, August 11, 2011


Pressed sushi (oshizushi) wrapped in a persimmon leaf (kaki=persimmon, ha=leaf). 柿の葉寿司。

A regional product of Nara and Wakayama prefectures. Usual toppings are saba (mackerel), sake (salmon) and tai (sea bream). Oshizushi (pressed sushi) are popular in the Kansai area. The sushi are wrapped individually in persimmon leaves, a way to preserve the sushi in the Edo-period. Sometimes the sushi are first wrapped in konbu.

Kakinohazushi (saba, sake)
[Kakinohazushi. Photo Ad Blankestijn]

Persimmon leaves are said to possess anti-bacterial properties. The leaves may have been soaked in salty water to make them softer. It is not the intention to eat the leaves!

Kakinohazushi are sold at stations of the JR and Kintetsu lines in Nara and Wakayama, supermarkets and department stores in the Kansai and some department stores in other large cities as Tokyo. They are an excellent ekiben (train lunch)!