# Kokera-Zushi ｜ Our Regional Cuisines

**Cuisine Name**: Kokera-Zushi

**Region**: Our Regional Cuisines

## Main Lore Areas
Muroto City

## Main Ingredients Used
Eggs, Rice, Carrots, Shiitake mushrooms, Fish (mackerel, etc.) etc.

## History, Origin, and Related Events
Sushi culture is one of Kochi Prefecture's representative food cultures. There is a wide range of variations, including not only the common "Nigiri-Zushi", but also "Oshi-Zushi," "Sugata-Zushi," and "Vegetable-Zushi," to name just a few. In the days when rice was precious, sushi was the best feast of all. Sushi was always eaten on special occasions such as weddings, funerals, celebrations for success in life, and “Kanreki (60th birthday) celebrations”. One typical type of sushi is "Oshi-Zushi". One type of "Oshi-Zushi" is "Kokera-Zushi", a local dish of Toyo-cho. "Oshi-Zushi" is a type of sushi in which vinegared rice and ingredients are piled one on top of the other in a square wooden frame, giving it a colorful appearance similar to a decorated cake. The layers of garnish give it the meaning of "Piling up joy", and it has been passed down through the generations as a good-luck charm.

## Opportunities and Times of Eating Habits
"Kokera-Zushi", an essential part of celebrations and rituals, has a tradition of about 130 years. Although the ingredients are included, the purpose is to eat a full meal of rice.

## How to Eat
The largest "Kokera-Zushi" is made with five "Shou" of rice. Freshly pulled out of its wooden frame, "Kokera-Zushi" is box-like in shape and is a sight to behold. It is then cut into bite-size pieces and served to the customers. In the East, fish that has been grilled and loosened is soaked in vinegar, and the vinegar extracted is used to make sushi vinegar, which is 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". In the West, wet newspaper is wrapped around the fish so that it is nicely steamed. This allows the fish to be eaten without burning the flesh.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In the past, it was made at home, but in recent years it is often purchased at supermarkets and other retailers. In 61st year of the Showa period(1986), "Kokera-Zushi" was selected as one of the "100 best rice balls in Japan". In Shirahama, Toyo-cho, the "Kokera Festival" is held every January, and "Kokera-Zushi" is served. In an effort to promote sushi culture, which is inseparable from the people of Kochi prefecture, both inside and outside the prefecture, the "Association to Promote Tosa Sushi" was established in 30th year of the Heisei period(2018) as a public-private partnership.

## Ingredients
- Rice: 1.5 kg
- [Su-Nigoshi] Medium mackerel: 1 (500g)
- [Su-Nigoshi] Yuzu vinegar: 250 ml
- Salt: 2 tbsp.
- Sugar: 60-70g
- Carrot: 2 medium (500g)
- Dried shiitake mushrooms: 10 medium
- Sugar: 1 tbsp.
- Soy sauce: 2 tsp.
- Eggs: 2
- Salt: A little
- Carrot leaves: 5 leaves

## Recipe
1. 1. Wash rice 1 hour before cooking, drain in a colander, and soak in an equal amount of water for 30 minutes before cooking.
2. 2. Cut mackerel into 3 pieces, grill, devein clean, and remove bones and blood. Soak the mackerel in a quantity of yuzu vinegar to release its flavor and Dashi (=Japanese soup stock) (Su-Nigoshi).
3. 3. Peel carrots and cut into thin half-moon shapes. Soak shiitake mushrooms in water and cut into thick strips. Boil the carrots and shiitake mushrooms in the shiitake stock, season with soy sauce and sugar. Tear carrot leaves so that they retain their shape. Thinly fry the eggs (both sides) and cut into strips 3 cm long and 7 mm wide.
4. 4. Break the eggs, heat the oil in an omelette and cook the eggs thinly (on both sides). Cut into strips 3 cm long and 7 mm wide.
5. 5. Moisten the inside of the "Kokera-zushi" mold with vinegar. Fill the mold about 3cm high with sushi rice, arrange carrots, shiitake mushrooms, egg and carrot leaves on top, place a dividing board moistened with vinegar on top, and repeat the process. Place the last lid on the top, put a weight on top and leave it for 2 hours or overnight.
6. 6. Remove weight, lid, and pull out frame. Cut into 5 cm wide bars on a divider.

## Provider Information
provider : “Tosa's Culinary Traditions" Toyo-cho Local Cooking Workshop

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