🍱 Unohanakizushi/tozushi

The Kitaura area in northern Yamaguchi Prefecture facing the Sea of Japan has fertile fishing grounds and a history of supporting people's livelihoods through fishing, and this is reflected in the local cuisine. In particular, sardines are caught in large numbers regardless of the season. A particularly unique local dish made with sardines is “unohanakizushi”, also known as “tozushi” or “dakizushi”. Its main characteristic is that it uses okara (unohana) instead of sushi rice, and it is common to use sardines prepared with vinegar for the topping. In Hagi City, fish caught at the time, such as red mullet and horse mackerel, are sometimes used instead of sardines. Each household has its own version, but it is common practice to wrap okara in vinegared fish. Both sardines and okara are cheap and easy to make, and they were also valued as preserved foods. It is easy and quick to prepare and serve to unexpected guests, and it has a flavor that goes well with sake, making it a popular dish to entertain guests with.