# Battera ｜ Our Regional Cuisines

**Cuisine Name**: Battera

**Region**: Our Regional Cuisines

## Main Lore Areas
All over Osaka Prefecture

## Main Ingredients Used
vinegared mackerel, rice

## History, Origin, and Related Events
Oshizushi is made by layering thinly sliced vinegared mackerel and shiroita konbu on top of vinegared rice and pressing them in a wooden frame.In contrast to the nigirizushi of the Edo period (1603-1867), pressed sushi in a box or wooden frame is the norm in the Kansai region. Battera is the most popular taste among them. It is a local dish filled with Osaka's unique culture of pressed sushi and kelp, and is very familiar to residents of the prefecture.Battera was invented in 1894 by a restaurant called "Sushi Tsune" in Minami-Semba. The name "battera," which means "small boat" in Portuguese, was derived from the boat-like shape of the half-meat sushi, which was originally made from konoshiro (whitebait) commonly caught in Osaka Bay. The name "batterella" was derived from the Portuguese word for "small boat." It was gradually replaced by the inexpensive mackerel, and the square box shape was also used for the pressed molds. In Osaka, shiroita-konbu is sometimes called batterella-konbu.

## Opportunities and Times of Eating Habits
It is available at restaurants in the city, as well as at supermarkets and convenience stores at reasonable prices. Because it can be eaten without soy sauce, it is also useful as a takeout or souvenir.

## How to Eat
Pour the vinegar over the cooked rice, mix quickly to break up the rice, and allow to cool. Remove the skin from the vinegared mackerel, remove the inside bone, and slice the mackerel into thin strips. Arrange the sliced mackerel in a wooden frame, fill with the vinegared rice, and press the top board. Remove from the wooden crate, wrap in vinegar-moistened shiroita-konbu, cut into pieces, and garnish with amazu ginger. It does not need to be dipped in soy sauce.

## Efforts for Preservation and Succession
Sushi is served at sushi restaurants and retail stores throughout the prefecture, and is a popular daily staple. It is also popular among tourists as a souvenir of Osaka. Sushi Tsune, the originator of BATTERA, once closed its doors, but in 2016, the fourth generation of the family revived the restaurant.

## Ingredients
- vinegared mackerel: 300g
- rice: 2 1／2 cups
- Shiroita konbu: 6g
- vinegar: Less than 4 tbsp (54 ml)
- sugar: 5 tbsp (45g)
- salt: Less than 2 tsp (9g)
- sweet vinegar ginger: 8g (8g)
- Dashi Kombu (kelp): 10g

## Recipe
1. 1. Increase the amount of water in the rice by 10%. Add dashi kelp and soak the rice in water and cook normally.
2. 2. Mix vinegar (180 ml vinegar, 150 g sugar, and 30 g salt per 1.4 kg of rice), transfer the cooked rice to a rice drainer, pour the vinegar mixture over the rice, mix it as if cutting the rice, and cool quickly.
3. 3. Remove the skin from the mackerel, remove the inside bone, cut into thin strips, and separate the back and belly.
4. 4. Lay the leaf orchids on the bottom of the wooden frame, back side down, fill with rice, and press down with the top board. Remove from the wooden crate, wrap in vinegar-moistened shiroita-konbu, cut into pieces, and garnish with amazu ginger.

## Provider Information
provider : "A Taste of Japan, A Taste of Naniwa" (Osaka Prefecture Dietary Improvement Liaison Council)

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