🍚 Kokera-Sushi

‘Kokera-Sushi' is a kind of sushi. Grilled fish flake, Shiitake mushroom, carrots and thin omelette are placed on the vinegared rice into a wooden flame, then pressed. It is said that this dish is the original form of ‘Oshi-Zushi' or ‘Hako-Zushi'. There are many stories behind the origin of the name. Some said that as wooden frame for sushi was made from ‘Kokera-Ita (=Shingle board)' , this dish was called ‘Kokera-Sushi'. Others that the dish looked like ‘Kokera (=Woodchips)' . The ingredients vary depending on the region. People used to have a summer festival for fish memorial service and for prayer for good catch through the year around Tanoura Fish Port in Wakayama City. ‘Kokera-Sushi' prepared with ‘Himeji (=Japanese goatfish)' or ‘Eso (=Synodontidae)' caught during spring and summer was served in the festival. The locals prepared ‘Himeji' in advance when the summer festivals were approaching because ‘Himeji' had to be fillet and left for a while after salt was sprinkled over it. In Saigasaki area in Wakayama City, minced ‘Eso' caught with bottom trawling is used in ‘Kokera-Sushi'. The fish is grilled after being fillet. The dish is one of the hospitality foods in the area, and is also called ‘Tonton-Zushi' from the sound making minced fish with knife. In Matsue area in Wakayama City, vinegared rice and flakes of shrimp or sea bream are placed in many layers to make ‘Kokera-Sushi'. Red fish can be replaced with shrimp. Many ingredients like black beans, river shrimp, shiitake mushroom, freeze-dried tofu, carrots, are used in Nachi Katsuura region. ‘Basho (=Hardy banana)' leaves in summer, or ‘Takana (=mustard green)' leaves in autumn are used as a sushi divider.