【Reading】あずまずし

【English Name】Azuma-zushi

Azuma-zushi is a local sushi handed down in the Seto Inland region of Hiroshima, Okayama, and Ehime Prefectures, also known by the abbreviation "azuma." Its greatest feature is that, instead of ordinary vinegared rice, it uses okara (soybean pulp) seasoned with vinegar as the shari.

It is classified as a type of haya-zushi (quick sushi), in which small fish such as mamakari, gizzard shad (konoshiro), sardine, and bitterling (tanago) are split along the back, cured by soaking in a sugared vinegar solution, and then combined. Because rice was a precious commodity in fishing villages, it is said to have been born from the life-wisdom of bulking out the rice with okara, and cases of mixing rice and okara together are also seen.

While in the inland part of Hiroshima Prefecture a similar dish is often called "unohana-zushi," the name "azuma-zushi" has become established mainly in coastal areas. In Uwajima City, Ehime Prefecture, the situation differs: the typical style is to mix rice into okara seasoned with vinegar and sugar, combine it with burdock, carrot, and shiitake simmered richly in soy sauce and sugar, and shape it into bales (tawara). In Uwajima the fishless form is regarded as standard, and versions combined with fish are distinguished by the name "maru-zushi."

Similar local sushi using okara as an ingredient is handed down in various parts of Japan, such as the "kara-zushi" of Niigata Prefecture and the "kirasu-mameshi" of Oita Prefecture.