# Sanma zushi (Pacific Saury Sushi) ｜ Our Regional Cuisines

**Cuisine Name**: Sanma zushi (Pacific Saury Sushi)

**Region**: Our Regional Cuisines

## Main Lore Areas
Totsukawa Village

## Main Ingredients Used
Sanma (=Pacific saury), rice, vinegar, salt, etc.

## History, Origin, and Related Events
‘Sanma zushi’ is prevailed as a local cuisine mainly in Yoshino-gun Totsukawa Village in Nara Prefecture, and was an important ‘nare-zushi’, type of traditional sushi fermented with salted fish and rice, at auspicious occasions and new years. The name ‘nare-zushi’ came from the Japanese word ‘nareru’, means ‘’get used to’ or ‘ripen’ because the ingredients get ‘nareru’ as they are fermented. ‘Narezushi’ originally used to be one of the methods to preserve fish longer, and rice, working as fermentation accelerator, was discarded. However, rice was eaten with fish together after shortening fermentation in Muromachi Era. (AD1336~1537)The recipe for ‘Sanma zushi’ in Totsukawa Village varies in north part and south part of the village. In north area, rinse sanma (=pacific saury) after pickled it with salt, then place it onto a bucket with rice cooked with salt and sake. After that, add water and salt and ferment for a long time. In south region, on the other hand, pickle salted sanma with vinegar, then put vinegar rice on top and press them together. Although the recipes are different, people from both areas use sanma with less fatty caught in Kumano Nada from late autumn to early summer. Sanma caught in Kumano Nada is a bit smaller and less fatty, and good for preservative food like ‘Sanma zushi’.

## Opportunities and Times of Eating Habits
It is mainly served during new year holiday. Mamy locals pickled lots of sanma in autumn and took them out on the new year eve.

## How to Eat
Slice sanma down its back and leave it with salt. Pickled fish with vinegar. Place rice ball along with the size of fish, then wrap them together and shape it nicely. Serve after 1~2 days to let ingredients absorb flavor. You can adjust the time to pickle sanma depending on your preference.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)The dish hasn’t been prepared at home these days, but you can buy ones at restaurants, farmers markets or farm shops.

## Ingredients
- Sanma (=pacific saury): 5
- Rice: 3 cups
- Water: 750ml
- Sake: 37ml
- Kombu (=kelp): As needed
- [Seasoning A (Awase-zu sweet and sour dressing for fish)] Vinegar: 125ml
- [Seasoning A (Awase-zu sweet and sour dressing for fish)] Sugar: about 45g
- [Seasoning B (Awase-zu sweet and sour dressing for rice)] Vinegar: 55ml
- [Seasoning B (Awase-zu sweet and sour dressing for rice)] Sugar: about 11g
- [Seasoning B (Awase-zu sweet and sour dressing for rice)] Salt: about 6g

## Recipe
1. 1. Wash the rice and place kombu on top. Soak them into water and sake for 1~2 hours. Cook rice after taking out the kombu. Mix with seasoning B once the rice is cooked to make vinegar rice.
2. 2. Prepare fresh and lean sanma, then slice it down its back. Remove back bones with a knife.
3. 3. Sprinkle salt (amount about 3~4% weight of fish) and close its back. Place fish on the flat container. Cover it with plastic wrap and refrigerate it for a day.
4. 4. Remove other smaller bones with bone remover, then rinse it to remove rest of bones and scales. Drain well.
5. 5. Place opened sanma on the container, then pour seasoning A enough to cover the fish. Leave for 30mins to 2hours, depending on your preference of flavor.
6. 6. Drain fish after pickled, and place it on the rice ball, similar size as the fish. Wrap with plastic wrap and shape it nicely.
7. 7. Ready to serve after 1~2 days to let ingredients absorb flavor.

## Provider Information
provider : Nara Food Culture Research Group

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