🍚 Saba no Sugata Zushi (Mackerel Sushi)

"Sawachi" cooking refers to regional cuisine from Kochi prefecture and it is served for weddings, funerals, ceremonies, and Shinto rituals. "Sawachi" cooking are served on large platters that are around 36cm to 39cm in diameter. "Saba no sugata zushi" is one of the main dishes in "sawachi" cooking. Fresh mackerel is cut open and soaked in vinegar. Sushi rice is then stuffed into the mackerel. The head and tail of the mackerel which has been cut off is placed on the platter with the sushi as decorations. "Oshizushi" (=pressed sushi) made with mackerel is also served at feasts. In Kochi prefecture, there are many local dishes that use an entire fish when preparing dishes. Sushi made with mackerel is also famous in Kyoto. The difference between the two prefectures is that the mackerel sushi from Kyoto has a sweet flavor whereas the sushi made in Kochi is seasoned with vinegar and salt. The flavors are different because different types of mackerel are used for the sushi. In Kyoto, chub mackerels are used and in Kochi, blue mackerels are used, which are less fatty than chub mackerels. For intimate gatherings, red sea bream, horse mackerel, and barracuda were used to make sushi instead of blue mackerel. Sushi made with "himeji" (=whitesaddle goatfish) was eaten as a daily dish and was often sold along with "inari sushi" (=sushi rice packed into pouches of deep-fried tofu) at local cafeterias.