【Reading】みょうがずし

【English Name】Myoga Sushi

Myoga-zushi is a regional sushi handed down in the Osanami district of the former Oyama Town in the southeastern part of Toyama City, said to have a history exceeding 100 years.

The "Osanami myoga" cultivated in this area is designated a traditional vegetable of Toyama Prefecture and is known for its vivid pink color, rich aroma, and crisp texture. The basic preparation combines trout (masu) caught in the local Kumano River and sweet-vinegared myoga ginger with vinegared rice.

In addition to being arranged like chirashizushi, there is also a method of wrapping it in bamboo leaves to make pressed sushi. It has been handed down as a hospitality dish served in each household on special days such as the Hoonko memorial service marking the death anniversary of Shinran Shonin and local festivals.

The myoga harvest season is mainly August to October, but the bamboo-wrapped pressed sushi is made year-round using vinegar-pickled or miso-pickled myoga. Although it once declined due to depopulation, it spread within and beyond the prefecture after the pressed-sushi style was commercialized. In 1966 a myoga producers' cooperative was established in the Osanami district, putting a shipping system in place.

Incidentally, the mountainous areas of Kochi Prefecture also have a culture of "inaka-zushi" (country sushi) using vegetables, and sushi using sweet-vinegared myoga as a topping is made there as well.