# Oshi zushi (Morobuta zushi) ｜ Our Regional Cuisines

**Cuisine Name**: Oshi zushi (Morobuta zushi)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of northern Region of Nagasaki Prefecture

## Main Ingredients Used
Rice, Sea bream, Gobou(=Burdock), Bamboo shoots, Dried shiitake mushrooms, Dried radish, Freeze-dried tofu, Chikuwa(fish cake), Egg, Sushi Denbu, Parsley

## History, Origin, and Related Events
"Morobuta zushi" is a type of pressed sushi with a long tradition in the northern region of Nagasaki Prefecture.It is said to have originated in the Muromachi period (1336-1573), when Sumikore Omura, who was defeated in battle and had his territory taken from him, made oshizushi and served it to the people of his domain to celebrate his return. It is said that the sushi was made in shallow wooden boxes called “Morobuta" at that time, and this tradition has been handed down to the present.However, Sasa-cho still has its own legend that "the Morobuta zushi is made by sandwiching the ingredients between the rice, which is in keeping with the spirit that samurai warriors should not show the inside without hesitation.

## Opportunities and Times of Eating Habits
It has been served at festive occasions since ancient times, mainly by local farmers. Even today, it is served to people who gather at "Okunchi (=autumn festival)" or at the fire department's New Year's ceremony. In recent years, however, with the increase in the number of immigrants from outside the region, it is said that the opportunities for ordinary households to enjoy this dish are gradually decreasing.

## How to Eat
"Morobuta zushi" is said to have originated from the same place as "Omura zushi", but there are some differences between the two. “Morobuta zushi" always includes sea bream from the sea near Sasa-cho as an ingredient between the rice. The seasoning is a little sweeter than that of “Omura zushi".

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)In recent years, young people who participated in town revitalization activities in Sasa Town in the northern part of the prefecture have been actively working to preserve and pass down the tradition, such as promoting the "Strawberry Morobuta zushi Commercialization Project" using local strawberries and releasing original products featuring "Morobuta zushi" as an illustration.

## Ingredients
- [Sushi rice(=Vinegared Rice] Rice: 9gou(=1350g)
- [Sushi rice(=Vinegared Rice] [Mixed Vinegar] Sugar: 225g
- [Sushi rice(=Vinegared Rice] [Mixed Vinegar] Salt: 18g
- [Sushi rice(=Vinegared Rice] [Mixed Vinegar] vinegar: 160cc
- [Ingredients] Sea bream: 125g
- [Ingredients] Gobou(=Burdock): 100g
- [Ingredients] Bamboo shoot: 75g
- [Ingredients] Dried shiitake mushroom: 5g
- [Ingredients] Dried radish: 30g
- [Ingredients] Freeze-dried tofu: 1 tofu
- [Ingredients] Chikuwa(=fish cake): 1 stick
- [Ingredients] Sugar: 50g
- [Ingredients] soy sauce: 30～40cc
- [Ingredients] Egg: 3 eggs
- [Ingredients] Denbu: Appropriate amount
- [Ingredients] parsley: Appropriate amount

## Recipe
1. 1. Cook rice until slightly firm.
2. 2. Reconstitute dried shiitake mushrooms, dried radish, and freeze-dried tofu in water or hot water.
3. 3. Shave Gobou(=Burdock) into small pieces, and finely chop the ingredients from 2, bamboo shoots, and chikuwa.
4. 4. Grill sea bream (). Place sea bream in a pot, bring water and shiitake mushroom stock to a boil, break up the meat and remove bones.Charcoal fire is recommended.
5. 5. Add Gobou(=Burdock), dried shiitake mushrooms, and bamboo shoots to 4. When Gobou(=Burdock) is cooked, add dried radish and chikuwa(=fish cake) and bring to a boil.
6. 6. Season to taste with sugar and soy sauce, then add freeze-dried tofu and bring to a simmer.
7. 7. Bake the eggs and make thinly fried eggs. When cooled, cut into thin strips and form into a broiled egg.
8. 8. Mix sugar, salt and vinegar to make sushi vinegar.
9. 9. Sprinkle a little of the sushi vinegar over 1 and mix to cut to make sushi rice.
10. 10. Put about 2／3 of the sushi rice(= vinegared rice) and 1／3 of the ingredients into the brittle and level it off. Spread the remaining ingredients flat on top.
11. 11. Flatten the remaining sushi rice(= vinegared rice) on top of the rice and cut into pieces.
12. 12. Garnish with a broiled egg, Denbu and parsley.

## Provider Information
Recipes vary depending on the region and home.

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