🍱 Kobu-Zushi

The recipe for "Kobu-Zushi" is different in the central and western parts of the prefecture. The central part of the prefecture eats "Ita-Kobu-Zushi". This is sushi rice wrapped in thin, white, "Shiroita-Kombu (=White kelp)". On the other hand, the western part of the prefecture eats "Kuro-Kobu-Zushi," which has a contrasting black appearance. This one is wrapped in Kombu (=Kelp). They were all served to guests on celebratory occasions such as weddings, funerals, and other festivals and events. It is thought that the food culture in the region was divided because "Shiroita-Kombu (=White kelp)" was more expensive and harder to obtain. Unlike "Norimaki", "Kobu-Zushi" has no core ingredients. Another type of “Makizushi” is "Tamago-Zushi". This is sushi rice rolled with a thinly baked omelet. In the Nakamura area, customers were given a folded box containing "Kobu-Zushi," "Tamago-Zushi", "Maki-Zushi", and "Saba-no-Sugata-Zushi" to take home with them when they returned from a celebration. Since the boxes were given to each guest individually, the whole family worked together to prepare them, with help from neighbors. The preparation was hard work, but it was also a scene of happy family life.