🍱 Sumoji

Shimane Prefecture boasts one of the highest annual catches of mackerel in Japan. The cold, rough seas of the Sea of Japan produce delicious, fatty mackerel. Sumoji is a type of chirashi-sushi, and is a type of sushi made with grilled mackerel, which is a specialty of the prefecture, served over vinegared rice. Sumoji is a specialty of the Kisuki and Mitoya areas of Unnan City, located inland. This area has long prospered as a transportation hub connecting the Izumo region and Hiroshima Prefecture. Generally, the term "grilled mackerel sushi" refers to "stick sushi," but in the inland area of Shimane Prefecture, it sometimes refers to chirashi zushi, a type of sushi made of unrolled grilled mackerel. Through this district, mackerel caught off the Sea of Japan were often transported to various regions. Before the Meiji era (1868-1912), preservation techniques and transportation methods had not been established. As mackerel is called "live spoilage" when it is damaged quickly, grilled mackerel, which can be preserved relatively well, was a wisdom of life born from popular culture, and was a valuable food supplement for protein.