# Kobu-Zushi ｜ Our Regional Cuisines

**Cuisine Name**: Kobu-Zushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Central Part of the Prefecture (Ita-Kobu-Zushi), Western Part of the Prefecture (Kuro-Kobu-Zushi)

## Main Ingredients Used
"Shiroita-Kombu (=White kelp)”, Dashi kelp, Rice, Ginger, Sesame, etc.

## History, Origin, and Related Events
The recipe for "Kobu-Zushi" is different in the central and western parts of the prefecture. The central part of the prefecture eats "Ita-Kobu-Zushi". This is sushi rice wrapped in thin, white, "Shiroita-Kombu (=White kelp)". On the other hand, the western part of the prefecture eats "Kuro-Kobu-Zushi," which has a contrasting black appearance. This one is wrapped in Kombu (=Kelp). They were all served to guests on celebratory occasions such as weddings, funerals, and other festivals and events. It is thought that the food culture in the region was divided because "Shiroita-Kombu (=White kelp)" was more expensive and harder to obtain. Unlike "Norimaki", "Kobu-Zushi" has no core ingredients.Another type of “Makizushi” is "Tamago-Zushi". This is sushi rice rolled with a thinly baked omelet. In the Nakamura area, customers were given a folded box containing "Kobu-Zushi," "Tamago-Zushi", "Maki-Zushi", and "Saba-no-Sugata-Zushi" to take home with them when they returned from a celebration. Since the boxes were given to each guest individually, the whole family worked together to prepare them, with help from neighbors. The preparation was hard work, but it was also a scene of happy family life.

## Opportunities and Times of Eating Habits
In ancient times, making sushi was the job of men. Women helped by cooking and doing other chores. In the past, ordinary black Kombu (=Kelp) was used, which required a lot of preparation. First, Kombu (=Kelp) had to be boiled and hung from the ceiling of the barn to dry the slime. Drying makes it easier for the rice to stick together. The Kombu (=Kelp) used for "Kuro-Kobu-Zushi" is not boiled kelp, but wide Kombu (=Kelp) for sushi. The Kombu (=Kelp) was boiled sweet and spicy, dried, and then used for "Makizushi".

## How to Eat
The sushi vinegar used to make "Kobu-Zushi" is also unique to each region. In the East, the fish is grilled and loosened, then soaked in vinegar, and the vinegar extracted is used to make sushi vinegar, called "Su-Nigoshi”. In the western part, the meat of the fish is also put into vinegar, but the fish is put directly into the sushi rice and called "Su-Koroshi”.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It can be eaten at restaurants in Kochi Prefecture, but "Kobu-Zushi" is more of a home-cooked dish rather than one that is purchased and eaten.

## Ingredients
- Rice: 900g
- [Mixture of vinegar] Vinegar (or Yuzu vinegar): 1／2 cup
- [Mixture of vinegar] Sugar: 60-120g
- [Mixture of vinegar] Salt: 18g
- Ginger: 50g
- Sesame seeds: 2 tbsp.
- Ita-Kombu (=Kelp): 2 sheets
- [A] Dashi (=Japanese soup stock): 1 cup
- [A] Vinegar: 2 tbsp.
- [A] Sugar: 4 tbsp.
- [A] Salt: 1／3 tsp.
- [A] Red pepper: 1

## Recipe
1. 1. Add minced ginger to the [Mixture of vinegar] and stir into the cooked rice. Add sesame seeds and let the sushi rice cool.
2. 2. Boil the board kombu in [A] and dry it over chopsticks.
3. 3. Cut one piece into two, spread it on the “Makisu (=Bamboo mat)” and spread the sushi rice in the center, fold the “Ita-Kobu” from both ends and fold it into two.

## Provider Information
provider : “Tosa’s Dining Table: Recipes from Mom”(Tosa Traditional Food Study Group)Image Source : Tosa Traditional Food Study Group

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