🍚 Kakimaze(Mixed Sushi)

This is generally known as "Gomoku-zushi" (mixed sushi), a unique dish in the southern part of the Tokishu region, also referred to as "Omaze," "Kakimaze," or "Kakimaze-zushi." It is often consumed as a celebratory meal for special occasions such as weddings and funerals. It is also made when people gather or when unusual ingredients become available. In some regions, there are community events such as neighborhood meetings that are based on 210 days passing after the 1st date of Japanese spring around early February. Usually this occurs around the beginning of September. On the 210th day after tasks like road maintenance or grass cutting on public roads, Kakimaze and sake are prepared for post-work relaxation. During these events, Kakimaze is not touched; instead, it is wrapped in leaves of Toimo (lotus root) and taken home. Children eagerly await this and enjoy this special occasion when they receive it. For celebratory occasions, tuna (shibi) or saury are used. Tuna is grated and pickled in vinegar, while saury is grilled, and the flesh is used after removing it from the bones. The ingredients are finely chopped and simmered together, seasoned with soy sauce and sugar. Sometimes, spring mountain vegetables are added. The rice is either cooled before mixing with seasoned vinegar or mixed with seasoned vinegar while still warm. The fish is then mixed in. In the town of Kanayama in Kumano City, a dish called "Daikon-sushi" is made primarily using locally abundant daikon radish. Additionally, there is a similarity in culinary culture with neighboring Wakayama Prefecture, where a local dish called "Kakimaze-zushi" is also found. Please note that these dishes may vary in preparation and ingredients across regions and households.