🍚 Shima-Zushi (Island Sushi)
“Shimazushi” is a local dish from Hachijojima, where fish for sushi is thinly sliced and marinated in a soy sauce-based liquid, then formed into sushi with vinegared rice. It is called "shima-zushi" (island sushi) because it is made from fish caught in the Izu Islands. It is known as "Zuke" in Tokyo, referring to the marinating process used for the sushi toppings. Originally, this marinating technique was employed to preserve the freshness of the fish during boat trips, but in the warm climate of the Izu Islands, local methods developed after the introduction of Edo-style sushi culture in the Meiji era. While wasabi is commonly used in sushi, it was not readily available on Hachijojima and the Ogasawara Islands. Instead, locals might use ground mustard or a type of island soy sauce called "Shimatou-shoyu," which is made by marinating unripe island chili peppers in soy sauce. The culinary practices vary slightly from island to island. In the northern part of the Izu Islands, Shimatou-shoyu is also used when eating sashimi. Although the basic form is nigiri sushi, some people enjoy it by placing the toppings on vinegared rice mixed with sweet vinegar, ginger, or island seaweed, creating a chirashizushi-style dish. The shape and style of Shimazushi have evolved uniquely on each island, and it continues to be a beloved local food, deeply cherished by the people.