🍱 Hoba zushi
It is a traditional early summer dish made by wrapping vinegared rice in the leaves of a magnolia tree, and has been eaten as a feast during the farming holidays such as rice planting. In the area where it has been handed down from generation to generation, there is always a magnolia tree planted in the garden or in the surrounding area, with large leaves growing thickly. The leaves of the magnolia tree are believed to have antifungal properties as well as bactericidal properties. In particular, the enzyme "hinokitiol" contained in the leaves has high antibacterial properties, and together with the vinegar used in rice vinegar, it was very useful during the planting season when food products were likely to spoil due to the high temperature and humidity. The use of magnolia leaves made it possible to eat without chopsticks and without soiling one's hands, so it is said to have originated as a portable food for mountain work and busy farming seasons. The first time, however, it was a simple dish of salted salmon from the Hokuriku region, made with vinegared rice, and topped with salmon.