🍚 Moroko-zushi (Sushi with ‘Moroko’ Willow Gudgeon)

In the waterfront of Owari region, which has many small rivers running everywhere, there are many local dishes used river fish like crucian carp, catfish and striped mullet. ‘Moroko-zushi', pressed-sushi (‘hako-zushi' in Japanese) used ‘moroko' (=willow gudgeon), is also a local food from the waterfront area. ‘Moroko' is freshwater fish, from carp family (Cyprinidae), and it grows up to 10cm (4inches). People used to catch ‘moroko' a lot in the waterfront. Therefore, it was already eaten in Edo Period. ‘Moroko-zushi' is prepared by simmering 5cm (2inches) of ‘moroko' with soy sauce and ‘mirin' (=sweet rice wine), then placing on the vinegar rice diagonally in the rectangular wooden mold and pressing from the top. It is the characteristic of ‘hako-zushi' in Owari region to place ingredients diagonally. It is because everyone can enjoy various ingredients equally when people ate ‘hako-zushi' during the time rice was precious. The catch of ‘moroko' has been decreasing these days due to water pollution, and now ‘moroko' is known as high-class fish among river fish. ‘Haya' (‘Hae' minnow) is often replaced with expensive ‘moroko'. The characteristic of ‘hako-zushi' in Nagoya City is to place ‘moroko' and ‘haya' , both are small freshwater fish, after simmering them. ‘Haya' (‘hae') often means small crucian carp, and people like it because small crucian carp has softer bone in spring. On the other hand, bone of ‘moroko' is soft all the year and it doesn't hurt human's mouth.