【Reading】いわくにずし

【English Name】Iwakuni sushi

A local dish of pressed sushi handed down in Iwakuni City, Yamaguchi Prefecture. It is said to have a history of about 380 years.

Vinegared rice is spread in a large wooden frame, and green vegetables such as garland chrysanthemum (shungiku), locally famous lotus root, shiitake mushrooms, shredded omelet (kinshi-tamago), and so on are layered in order. The layers are stacked many times over and shaped into a sandwich form, pressed firm with a weight, then divided into single servings and served.

Origins are explained by several theories. One is the tradition that Hiroie Kikkawa, the first lord of the Iwakuni domain, had it devised as a long-keeping food in preparation for a siege at a mountain castle. Another is the tradition that, at the shinko-sai festival held in a 33-year cycle at Shio Hachimangu Shrine, the domain restricted the use of fire on the day of the festival, so a dish that could be made and stored in advance by the day before was required.

Shrimp is sometimes added as a finishing touch, and the yellow of the shredded omelet and the vivid colors of the ingredients give it a gorgeous appearance like chirashi-zushi. It is rooted in the region as a traditional dish served at celebrations and gatherings.