【Reading】さばのはやなれ

【English Name】Quick-Fermented Mackerel Sushi

Saba no hayanare is a type of narezushi (fermented sushi) handed down mainly along the coast of the Kii Peninsula, centered on Wakayama Prefecture; hayanare means that the fermentation period is short.

Whereas traditional narezushi (honnare) is lactic-fermented over several months to several years, hayanare is finished in a short period of several days to several weeks. As a result, the original form of the rice remains and the tartness is mild, making it easy to eat.

The ingredients are salt-cured mackerel (saba) and rice, which are wrapped in ase leaves (leaves of the dan-chiku reed), weighted with a stone, and finished with a shallow fermentation. The finished product unifies the rice and fish, yet lacks the strong fermented odor of honnare, resulting in a flavor in which moderate tartness and saltiness are in harmony.

In Wakayama Prefecture it is cherished as a local food served at festivals and celebratory occasions, and is said to be made actively especially around Gobo City and Tanabe City. The history of narezushi is said to have its origins in Southeast Asia, making it an important reference in tracing the roots of Japan's sushi culture.