🍚 Wakame Zushi (Wakame Seaweed Sushi)

The coastal area from Hinomisaki to Wakayama City faces the bountiful Kiisuido Strait, where abundant seafood can be harvested. The shallow average depth of the strait allows sunlight to reach the seabed, making it suitable for the cultivation of wakame seaweed. Additionally, the Wakame seaweed grown in the rough waves of the Kiisuido Strait is well-flavored with a vibrant color. In Yura Town, Hidaka District, farmed Wakame seaweed is well-known, and the area is recognized as one of the leading wakame-producing regions in the prefecture. "Wakame-zushi" is a type of sushi where fresh wakame is thinly spread and rolled with white rice like a sushi roll. Originally, it was common to spread Wakame seaweed which was harvested in large amount, bake it, and eat it on top of rice instead of side dishes. Locals began incorporating pickles into the preparation, and over time, the current form of "Wakame-zushi" emerged, with ingredients rolled into a sushi roll. Harvesting Wakame seaweed is a challenging task during the severe cold. In Yura Town, cultivation, especially in the Ena district, involves seeding ropes in November, exposing them to the northern wind for one to two months, and harvesting from January to February. Particularly, the "hariwakame", commonly used in sushi, requires meticulous and skilled work, combining individual pieces, and there are fewer people engaged in this craft.