# Sasazushi (Bamboo Leaf Sushi) ｜ Our Regional Cuisines

**Cuisine Name**: Sasazushi (Bamboo Leaf Sushi)

**Region**: Our Regional Cuisines

## Main Lore Areas
Joetsu Region

## Main Ingredients Used
Rice, dried fern shoots, himetake bamboo shoots, salmon, nozawana, butterbur miso, egg, sweet vinegar-pickled ginger

## History, Origin, and Related Events
"Sasazushi" is a traditional local dish from the Hokushinetsu region., In Niigata Prefecture, it is mainly enjoyed in the Joetsu region. While a similar dish in Ishikawa Prefecture called "Oshizushi" is made by pressing down on vinegared rice wrapped in bamboo leaves, Niigata's "Sasazushi" is made by placing vinegared rice on kuma bamboo leaves and arranging various ingredients and seasonings on top. In some areas of the Joetsu region, including cities like Myoko, Joetsu, and Itoigawa, bamboo leaves are folded in the shape of a winnowing basket to create a variation known as "Mizushi.” Some areas even use special wooden boxes for layering.Traditionally, “Sasazushi” was prepared for special occasions, such as festival days or the Bon Festival when many people would gather. The styles of “Sasazushi” differ slightly between regions and households, with some variations adorning the sushi rice with colorful ingredients while others mix the ingredients with the rice. Making “Sasazushi” at home has become less common over the years since it can be a hassle to make.There are several theories about the origin of "Sasazushi" and how it came to both Niigata and Nagano Prefectures. One theory suggests that Uesugi Kenshin’s forces used bamboo leaves to serve rice in place of bowls in the mountains while battling Takeda Shingen during the Warring States period. Another theory suggests that residents of the Tomikura region in Iiyama, Nagano Prefecture, offered sushi wrapped in bamboo leaves to Uesugi Kenshin as he departed for the Battles of Kawanakajima. Furthermore, bamboo leaves have strong preservative properties, allowing its contents to be stored and consumed at a later time. It's said that Uesugi Kenshin himself actually carried rice wrapped in bamboo leaves while traveling.Tanabata is also known as the Bamboo Festival. In 2014, the Junior Chamber International Itoigawa submitted an application to the Japan Anniversary Association to designate July 7th as "Itoigawa Tanabata Sasazushi Day." This application was successfully approved and “Itoigawa Tanabata Sasazushi Day” is now an official commemorative day. The hope for this initiative is that people would rediscover the charm of Itoigawa by experiencing traditional local cuisine on Tanabata.

## Opportunities and Times of Eating Habits
Sasazushi is a dish mainly prepared for special days and events, such as the Bon Festival or other festival days. The ingredients used are bursting with seasonal flavors, and include edible wild plants foraged from the mountains, freshwater and sea fish, and locally sourced vegetables.

## How to Eat
Vinegared rice is placed on kuma bamboo leaves, and various seasoned ingredients and condiments are beautifully arranged. Edible wild plants such as bracken fern, bamboo shoots, and young fern shoots, as well as nozawana pickles, daikon miso pickles, walnuts, carrots, hijiki seaweed, shredded omelet, shredded fish cake, and red pickled ginger are commonly used.There are different ways of wrapping, including simply placing the sushi on the bamboo leaf, folding one side of the leaf to create a boat shape, folding it into a triangle, or bundling it like a Chinese rice dumpling with rush leaves. When eating, you can peel back the bamboo leaf and hold the sushi with your hands, allowing you to enjoy it without using chopsticks.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Sasazushi" is considered a tourism resource, with locals from each region offering opportunities for tourists to experience making sasazushi. Additionally, “Sasazushi” is available for purchase in sushi restaurants, farmer’s markets, supermarkets. It is even available as a train station bento, like Joetsu’s "Kubiki no Oshizushi" bento, and is also sold in tourist facilities such as roadside rest areas.

## Ingredients
- rice: 450g
- salmon fillet: 60g
- eggs: 2
- dried fern shoots: 15g
- nozawana pickles: 80g
- Vinegar-pickled ginger: to taste
- bamboo leaves: 20-24
- hime-takenoko bamboo shoots (about 7cm each; store-bought is also acceptable): 8 shoots
- butterbur miso (homemade or store-bought): 60g
- [Seasoning A] sugar: 1 tablespoon
- [Seasoning A] salt: 1 teaspoon
- [Seasoning A] vinegar: 4 tablespoons
- [Seasoning B] Sugar: to taste
- [Seasoning B] Salt: to taste
- [Seasoning B] Vinegar: to taste
- [Seasoning C] Sugar: to taste
- [Seasoning C] Salt: to taste
- [Seasoning C] Mirin: to taste
- [Seasoning C] Soy Sauce: to taste

## Recipe
1. 1. Cook the rice slightly firm, mix with Seasoning A to make sushi rice.
2. 2. Soak the dried fern shoots in water overnight to rehydrate, then simmer in a mixture of soy sauce, sugar, and salt until desired flavor is achieved.
3. 3. Season only the tender parts of the hime-takenoko bamboo shoots with soy sauce, sugar, mirin, etc.
4. 4. Steam the salmon, remove the skin and bones, then marinate it in Seasoning B's sweet vinegar mixture.
5. 5. Pre-salt the nozawana, chop finely, stir-fry in oil, then simmer to taste.
6. 6. Beat the eggs well, mix with sugar and salt, make thin omelets, and cut into thin strips.
7. 7. Blanch the bamboo leaves, drain excess water.
8. 8. On each bamboo leaf, spread about 30g of sushi rice in an oval shape. Place the respective ingredients on top and gently press. Arrange on a plate. Optionally, serve with vinegar-pickled ginger.Feel free to enjoy with other ingredients such as shiitake mushrooms or perilla leaves.

## Provider Information
provider : Recipe source: "Niigata's Side Dishes - Local Ingredients and Cuisine" (by the Niigata Prefecture Food Improvement Promotion Committee, Published by Kaikosha)

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