🍚 Oshi-zushi (Sushi pressed overnight)

In Ishikawa Prefecture, “Oshi-zushi” is eaten on festivals and celebratory occasions. In Kanazawa City, “Sushi” is made by layering vinegared fish, Sushi Rice, and dark blue seaweed in a wooden frame and pressing it overnight. It is said that by weighing down the fish overnight, the fish and sushi rice bring out the best of each other and harmonize with each other. The moderate acidity also whets the appetite. The seafood used depends on the season and event, such as Sea bream, Sardines, and Horse Mackerel in spring, and Mackerel and Mahi-Mahi in fall, and is garnished with colorful sprouts of trees and kumquats. In Kaga, "Sasa-zushi" or "Kakinoha-zushi," a type of "Oshi-zushi," is also eaten. Sasa-zushi is Sushi Rice and fish wrapped in Kumazasa bamboo and pressed overnight. One square of Rice (1.5kg of rice) can make about 50 servings. A decade ago, families would work together to prepare dozens of servings of "Sasa-zushi," using bamboo grass from the nearby mountains. For home consumption, people ate Okera-zushi, which is made in a simplified way. In areas where fish was hard to come by, fried thin tofu and salted whale were used.” Kakinoha-zushi” is a type of “Oshi-zushi” made by layering persimmon(Kaki) leaves with sushi rice and fish.” Kaki “leaves harvested between July and August are said to be dark green and fragrant. Some households harvest large quantities during this period and freeze them for a year's worth of storage. The original way to make sushi is to put the fish on the bottom of the Sushi rice and top it with Nori and Sakura shrimps.