🍱 Satsuma Sumoji

In Kagoshima Prefecture, “chirashi-zushi” (scattered sushi) is called “sumoji”, a word which comes from the language of former court ladies. The sushi of Kagoshima Prefecture include “sake-zushi” and “satsuma sumoji”. While “sake-zushi” is a sumptuous dish made with ingredients from both the sea and the mountains which was mainly eaten by feudal lords and high-ranking warriors, “satsuma sumoji” is made using seasonal ingredients that could be found close at hand. As such, it was a popular sushi for the common people that was made without using expensive ingredients. However, because it is a dish used for celebratory occasions, it is colorfully prepared with about 10 different ingredients. Although it is a type of “chirashi-zushi” or “bara-zushi”, one of the characteristics of Kagoshima Prefecture's “satsuma sumoji” is its use of local sake. This local sake is called “kurozake” or “akumochizake”. It is made by adding lye to the mash and squeezing it out during the brewing process. In Kagoshima Prefecture, it is used in place of mirin and also drunk as “otoso” New Year's sake. The production of this local sake flourished because, in the past, Kagoshima Prefecture's warm climate was unsuitable for the production of ordinary sake. Because it is made without being heated, it is rich in amino acids, organic acids, and minerals, none of which are destroyed during the brewing process. It is also said to bring out the flavor of food. “Sake-zushi” is fermented using this local sake, while “satsuma sumoji” is made by dipping your hands in the local sake and vigorously using them to mix the ingredients and the rice.