【Reading】さばのすがたずし

【English Name】Whole Mackerel Sushi

Saba no sugata-zushi (whole-mackerel sushi) is one of the representative local sushi dishes of Kochi Prefecture. The mackerel (saba) is split along the back, cured with salt and vinegar, and then generously stuffed with vinegared rice.

Kochi has a culinary tradition called "sawachi ryori," in which an assortment of dishes is arranged on a large platter for celebrations, funerals, and festivals, and saba no sugata-zushi is an indispensable staple within this spread. It has also long been served at the Tosa-style banquets known as "okyaku."

In the formal presentation, the sushi is sliced into rounds and arranged in the center, while the detached head and tail are stood upright at either end as decoration—this is regarded as the traditional manner. Mixing ginger and sesame into the vinegared rice is a characteristic unique to Kochi.

Chub mackerel (gomasaba) is mainly chosen as the ingredient, and in particular the "Shimizu saba" landed off the coast of Tosashimizu City is known for its firm flesh, having grown in swift tidal currents. Whereas Kyoto's saba-zushi has a sweeter seasoning that highlights the fattiness of the Pacific mackerel (masaba), Kochi's version is characterized by a refreshing finish with pronounced vinegar and salt.

There is also a custom of grilling leftover sugata-zushi the next day over a shichirin (small charcoal grill); this gave rise to "yaki-saba sushi" (grilled mackerel sushi), which has come to appear on restaurant menus as well. Today it is sold at sushi shops, fishmongers, and supermarkets, and is one of the prepared foods deeply woven into the daily life of Kochi residents. In 2018 (Heisei 30), the "Association to Promote Tosa-zushi" was founded, advancing its promotion both within and beyond the prefecture.