# Konoshiro sugata sushi ｜ Our Regional Cuisines

**Cuisine Name**: Konoshiro sugata sushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Yatsushiro area

## Main Ingredients Used
Konoshiro fish, rice

## History, Origin, and Related Events
"Konoshiro no sugata sushi" is an essential dish for New Year's, festivals, celebrations, and other family gatherings in the Yatsushiro area. The region faces three seas - the Yatsushiro Sea, the Amakusa Sea, and the Ariake Sea. This dish has been passed down since the Edo period and is considered a symbol of good luck."Konoshiro fish" is a member of the herring family that lives in brackish water. Small fish that are as young as 5 cm in length are referred to as "shinko" and are a delicacy at sushi restaurants, commanding high prices. Interestingly, the smaller the fish, the higher the price. The Chinese character for "winter" is used to represent this fish, which is caught during the fall and winter seasons when it is at its fattiest. However, in the Yatsushiro Sea, where the Kuma River meets the sea, this fish can be caught all year round. Its limited shelf life and quick loss of freshness make it difficult to find far from the city. This fish is best served with vinegar, which enhances its flavor and shelf life. "Konoshiro sugata sushi" is made by cutting open the fish either from the back or the belly. The entrails and inside bones are removed, and the fish is then salted and dipped in sweet vinegar. After that, it is filled with rice sticks and shaped into sushi. Finally, the head and tail are placed upright on a plate. The moderate saltiness and sweetness of the vinegar, along with the spices such as green onion, ginger, and sesame seeds in the sushi rice, make it delicious even without soy sauce. Along the Yatsushiro Sea coast, there is a type of sushi called "konoshiro-zushi", also known as yoshino sushi or unohana-zushi, which is made from okara (soy pulp) that is produced during the process of making tofu. To prepare "konoshiro-zushi", the okara is sautéed with chopped carrots and green onions and then seasoned with vinegar, soy sauce, and sugar. There are two types of "konoshiro-zushi": the first type, called "katazushi," is stuffed into the belly, and the second type is wrapped around the okara, which is then cut into three pieces, seasoned with vinegar, and rolled in konoshiro.

## Opportunities and Times of Eating Habits
It is a popular and essential dish for New Year's and other festive occasions, commonly found at roadside stations and product centers. It is enjoyed not only by locals but also by tourists.

## How to Eat
After cutting the sushi into bite-size pieces, arrange them as they are. After a few days, you can roast the fish a little in a toaster oven for a more savory taste.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Japanese restaurants often serve it, especially from November to January when it's in season. "Kumamoto Aji Heritage" videos feature Kumamoto's food masters teaching how to cook local dishes.

## Ingredients
- konoshiro (gizzard shard): 3
- Ginger (minced): a little
- Green onion (cut into small pieces): a little
- rice: 2.5 cups
- [Seasoning A (Vinegar marinate)] Salt: 2 tbsp.
- [Seasoning A (Vinegar marinate)] Vinegar: 150ml
- [Seasoning A (Vinegar marinate)] Sugar: 120g
- [Seasoning B (mixed vinegar)] Vinegar: 100ml
- [Seasoning B (mixed vinegar)] Sugar: 100g
- [Seasoning B (mixed vinegar)] Salt: 2 tsp.

## Recipe
1. 1. Open the konoshiro from the back, remove the inside bone and entrails, and rinse the belly well with water. Wash in cold water to remove the fishy smell.
2. 2. Sprinkle 2 tablespoons of salt (not included in the quantity) over the konoshiro and let sit for about a day and night. Wash konoshiro in vinegar (not included) and drain.
3. 3. Mix seasoning A and marinate konoshiro for 4 to 5 hours. Soaking the konoshiro slowly here will tenderize the bones and head.
4. 4. Wash rice, let stand for 30 minutes, and cook normally. When the rice is cooked, add seasoning B, ginger and green onion to the rice and let cool.
5. 5. Wipe the konoshiro of 3 with a dish towel, fill with the sushi rice mixture of 4, and shape into the desired shape.

## Provider Information
provider : “Kumamoto's Hometown Food Recipes, Vol. 2” (Kumamoto Prefecture)

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