🍚 Kaki no Ha Zushi (Persimmon Leaf Sushi)
The Ito region in the Kinokawa River basin is famous for its persimmons, especially Kudoyama for Fuyu persimmons and Katsuragi for seedless persimmons. Persimmon leaf sushi, which consists of sushi rice and toppings wrapped in autumnal persimmon leaves, is said to have originated in the Edo period and was once a delicacy served during autumn festivals. Persimmon leaves contain a high amount of tannin with antibacterial and antioxidant properties, which likely improved the preservation of the sushi. The ingredients include seafood like mackerel and shrimp brought by boat from the Kumano Sea to the upper reaches of the Kinokawa River, as well as shiitake mushrooms, kamaboko (fish cakes), fried tofu, and eggs―essentially any available ingredients. The persimmon leaves used are beautifully autumn-colored leaves from astringent persimmons, preferably harvested in good, dry weather. The unique fragrance of the persimmon leaves enhances the depth of flavor in the sushi.