# Unohanakizushi/tozushi ｜ Our Regional Cuisines

**Cuisine Name**: Unohanakizushi/tozushi

**Region**: Our Regional Cuisines

## Main Lore Areas
The Kitaura area

## Main Ingredients Used
Sardines and okara

## History, Origin, and Related Events
The Kitaura area in northern Yamaguchi Prefecture facing the Sea of Japan has fertile fishing grounds and a history of supporting people's livelihoods through fishing, and this is reflected in the local cuisine. In particular, sardines are caught in large numbers regardless of the season. A particularly unique local dish made with sardines is “unohanakizushi”, also known as “tozushi” or “dakizushi”. Its main characteristic is that it uses okara (unohana) instead of sushi rice, and it is common to use sardines prepared with vinegar for the topping. In Hagi City, fish caught at the time, such as red mullet and horse mackerel, are sometimes used instead of sardines. Each household has its own version, but it is common practice to wrap okara in vinegared fish. Both sardines and okara are cheap and easy to make, and they were also valued as preserved foods. It is easy and quick to prepare and serve to unexpected guests, and it has a flavor that goes well with sake, making it a popular dish to entertain guests with.

## Opportunities and Times of Eating Habits
Although it is made as a preserved food, it is also popular as a hospitality dish because it goes well with sake. It has been an indispensable dish for New Year's, weddings, and festivals since ancient times.

## How to Eat
Salt is sprinkled on sardines that have been fileted into three pieces. They are then soaked in a mixture of sugar and vinegar. Toasted sesame and okara seasoned with the vinegar mixture in which the sardines were soaked are mixed together and made into small balls like sushi rice. The drained sardines are wrapped around them. Julienned red pickled ginger can be sandwiched between the okara and sardines, or put on top of the sardines. In the Hagi region, small fish called kintaro, red mullet, and horse mackerel may be used instead of sardines. Leftover “unohanakizushi” can be coated with batter and deep-fried in oil to make croquettes.

## Efforts for Preservation and Succession
In addition to being eaten as a home-cooked dish on special occasions such as New Year's and weddings, it is also served at restaurants in the city and sold as a side dish at supermarkets and roadside stations.

## Ingredients
- Sardines: 10
- Unohana: 200g
- Ginger: A little
- Sugar: An appropriate amount
- Vinegar: An appropriate amount
- Salt: 2 teaspoons
- Onomi (hemp seeds): A little
- Black sesame: A little
- Salt to salt the sardines: An appropriate amount
- Salt, vinegar, and sugar: Appropriate amounts

## Recipe
1. 1. Cut the sardines into three pieces, remove the bones, and salt them. After that, wash off the salt with vinegar, wring them out lightly, and soak them in sweet vinegar.
2. 2. Roast the unohana and add vinegar, sugar, black sesame, ginger, and onomi to taste.
3. 3. Shape the unohana into the shape of a drum and wrap them with the sardines from step 1.
4. 4. Sprinkle with sesame seeds.

## Provider Information
provider : Recipe provider name: Hagi Genki Food Association

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