【Reading】ぼうずし

【English Name】Bosushi

Bo-zushi is made by layering sushi toppings onto vinegared rice and shaping it into a rod (bo) form using a cloth or rolling mat. It is classified in the same lineage as pressed sushi (oshi-zushi).

Kyoto's mackerel bo-zushi is its representative example, using mackerel cured with salt and vinegar as the main ingredient. Behind it lies the history of delivering mackerel landed in Wakasa Bay to Kyoto via the "Saba Kaido" (Mackerel Road), and the wisdom of preservation that could withstand long-distance transport gave rise to this cooking method.

The cooking procedure is to gather the vinegared rice into a long, slender shape, layer the topping on top, and shape it while wrapping with a rolling mat or plastic wrap. The technique of wrapping it in kelp to add umami is also widely seen. It can accommodate a wide variety of toppings beyond mackerel—such as salmon, conger eel, and grilled sea bream—with unique ingenuity developed according to locale and individual shop.

It is characterized by a presentation that makes the most of the beautiful cut surface, and it has become a standard for souvenirs and station boxed lunches (ekiben). Unlike nigiri sushi, it has the property of having its flavor meld as time passes, and it has long been valued as takeout sushi.