【Reading】ひしこおしずし

【English Name】Hishiko oshi sushi

Hishiko oshi-zushi is a richly local pressed sushi of the southern Boso area of Chiba Prefecture. Hishiko is the regional name for the Japanese anchovy (katakuchi-iwashi), and Chiba Prefecture is known as one of the main landing areas for this fish.

It is characterized by a process in which fresh Japanese anchovies are filleted into three pieces and soaked in a distinctive marinade to soften the small bones. There are two types of seasoning: aka-zuke, based on soy sauce and mirin, and su-zuke, in which yuzu flavor is brought out. For the vinegared rice, Nagasa rice produced in Kamogawa is used, with emphasis placed on the fact that its eating quality does not easily deteriorate even when cooled. Furthermore, it is wrapped in shiraita kelp to layer on umami.

Because the Japanese anchovy is small and has many fine bones, it is not well suited to being eaten raw, but the marinating process softens the bones and finishes it to be easy to eat. Its richness in calcium and DHA is also one of its attractions. The marine-products processing company Alga Marina of Minamiboso City commercialized it, and the aka-zuke has the track record of receiving the Zensuikakorenren Chairman's Award at the National Marine Processed Products Comprehensive Quality Review.