# Mossou Zushi ｜ Our Regional Cuisines

**Cuisine Name**: Mossou Zushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Nakatsu City, Usa City

## Main Ingredients Used
Rice, white-fleshed fish, deep-fried tofu, dried shiitake mushrooms, gobou (=burdock), carrots

## History, Origin, and Related Events
In Nakatsu city, located on the northwestern edge of Oita Prefecture, and the neighboring city of Usa, “Mossou Zushi” has been eaten since ancient times. “Mossou” is a square wooden mold measuring 15 cm on each side and 15 cm in height. Pressed sushi made with this mold is called “Mossou Zushi”.Some believe that this recipe has been around for several hundred years. It is said that the “Mossou Zushi” was introduced during a time when rice was considered a delicacy, and the boxes were used to equally divide the rice among a group of people. Men were assigned to press down the sushi with the lid as they are stronger than women.“Mossou” ordinarily refers to a cylindrical bent object used in temples, but in this region, the term refers to a wooden, square box. The boxes come in various sizes and the size of the boxes were selected depending on the number of people being served.In Oita Prefecture, various sushi dishes have been passed down through generations, such as “Kachi Ebi Chirashizushi” of the Nagasu district of Usa city and “Chadai Zushi” of Usuki city. These two dishes are served on special occasions such as celebrations and festivals.

## Opportunities and Times of Eating Habits
This dish is eaten during the busy farming season and during the Konpira Festival in April and the Inari Festival in February. During the Inari Festival, "Mossou Okowa" is sometimes made by stuffing rice with okowa instead of sushi rice.

## How to Eat
Cut locally grown carrots and gobou (=burdock), dried shiitake mushrooms and deep-fried tofu and cook them in dashi broth. Combine the cooked ingredients with sushi rice and place inside a mosso box. Push down the lid to make pressed sushi. Take out of the sushi from the box and place white-fleshed fish and buds of Japanese pepper on top.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)Nowadays, mosso boxes are rarely used and for this reason, “Mosso Zushi” has become rare as well. Nakatsu city has put the recipe online to raise recognition.

## Ingredients
- Rice: 280g(2 gou)
- [Sushi vinegar] Vinegar: 2 and 1／3 tbsp.
- [Sushi vinegar] Sugar: 36g(=4 tbsp. and more)
- [Sushi vinegar] Salt: 6g(=1tsp.)
- Dried shiitake mushrooms: 2 pieces
- Deep-fried tofu: 1／2 piece
- Gobou (=burdock): 50g(1／4)
- Carrots: 80g(1／2)
- Water used to soak shiitake mushrooms: 1／2 cup
- Sugar: 23g(=1 and 1／2 tbsp.)
- Salt: 9g(=1／2 tbsp.)
- White-fleshed fish: as needed
- Green shiso: as needed

## Recipe
1. 1. Cook the rice without adding too much water to keep the firmness of the rice. Add sushi vinegar to the cooked rice.
2. 2. Soak dried shiitake mushrooms in water and once soft, cut into julienne sizes.
3. 3. Cut the gobou (=burdock) into thin strips. Cut the carrots and deep-fried tofu into julienne sizes.
4. 4. Cook the vegetables and deep-fried tofu in the water that the mushrooms were soaked in and season with sugar and salt.
5. 5. Mix the ingredients in step 4 with the sushi rice.
6. 6. Place the rice and ingredients into a mosso box and push down with a lid.

## Provider Information
provider : “Recipes from Oita that You Want to Make Now”

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