🍱 Kankanzushi

“Kankanzushi” is a preserved food that has been passed down since the Edo period. It originated in the Kamobe area of Sanuki City and has been passed down throughout most of Sanuki City. Sushi rice is packed into a sushi box that can hold about 1 sho of rice, Spanish mackerel soaked in vinegar is laid on top of that, the lid is put on, and wedges are hammered into the wooden frame. The name comes from the sound this makes. Since the sushi boxes can be stacked one on top of the other, a large quantity can be made at once. Also, because the fish is seasoned with salt and vinegar, it can be stored for up to a week in winter and for 2 to 3 days in summer. In the past, each household in the Kamobe area had a set of tools such as a sushi box and a wooden hammer. In the past, sushi boxes were mainly made of hard, odorless chinaberry wood, but in recent years, cedar and cypress are mostly used. In the past, it was a dish that landowners would serve to their servants before the busy farming season, and the sushi was so firm that it would not lose its shape even if it was tossed over to the person at the last seat, so it is also known as “horaitazushi.”