【Reading】このしろのすがたずし

【English Name】Konosiro Sugata-zushi (Whole Gizzard Shad Sushi)

Konoshiro no sugata-zushi is a local sushi that uses a whole gizzard shad (konoshiro), 20–25 cm in length. It is passed down in the Kumihama district of Kyotango City, Kyoto Prefecture, and the Amakusa region of Kumamoto Prefecture. The "konoshiro-zushi" of Kumihama uses okara (soybean pulp) in place of shari (vinegared rice): the okara is mixed with hemp seeds and yuzu peel, then stuffed into a konoshiro that has been split along the back and pretreated with vinegar and salt. In Kyushu it is also called "Yoshino-zushi" or "unohana-zushi." Once made in each household as a winter preserved food, it is now a rare item sold only at limited shops from around November to March. It is eaten in 4 to 5 chunky slices, and its appeal lies in a richly flavorful taste that harmonizes the sweet-and-sour okara with the fattiness of the konoshiro.