What Is Wasabi Leaf Sushi? Types and Features Explained
What is Wasabi-Leaf Sushi?
Wasabi-leaf sushi is a type of sushi eaten as a local specialty in several regions across the country.
The places that treat wasabi-leaf sushi as a local dish include Shizuoka Prefecture, famous as a producer of wasabi; the Arida region of Wakayama Prefecture, where wild wasabi grows abundantly; and Nara Prefecture, where wasabi was once plentiful in the mountainous areas. The name also varies somewhat from place to place, and in Wakayama Prefecture it is mainly known as wasabi-zushi.
The wasabi-leaf sushi made in these prefectures is very similar in form.
In most regions, the wasabi sushi is the type in which vinegared rice and vinegar-cured fish are wrapped in a wasabi leaf, and the custom of eating it on festive (hare) occasions traditionally remains. In some areas it was also eaten at rice-planting time or during the equinox (higan).
The wasabi leaf, with its sharp aroma and pungency, pairs well with vinegared rice and the fillings, and it is made at home and sold as a regional gourmet specialty, enjoying great popularity.
Various Wasabi-Leaf Sushi from Around Japan
Now let us take a concrete look at the wasabi-leaf sushi found in various regions.
We will explain in detail what features and appeal each one has.
Wakayama Prefecture (Hidaka District / Arida District)
In Wakayama Prefecture, the sushi known as wasabi-leaf sushi or wasabi-zushi is well known as a local specialty.
The sushi uses wasabi leaves nurtured by the clear waters of the Arida River, with fillings such as salted mackerel or fish simmered in a sweet soy glaze (kanroni).
Depending on the shop, some also use sweetfish (ayu) or salmon as fillings, and the variety seems to be wide-ranging from one household or region to another.
In the Hidaka District and Arida District of central Wakayama Prefecture, there is a custom of enjoying such wasabi-leaf sushi at events like Obon and autumn festivals.
In the Nanki-Shirahama area, there is also a sushi called "aoi-zushi" that uses sea bream (tai) as its filling.
In this aoi-zushi made with wasabi leaves, some families add the juice of natsumikan (summer orange) to the rice—a touch that feels very characteristic of Wakayama Prefecture.
It has the air of a sushi beloved by the people within the gentle climate and culture of Wakayama Prefecture.
Shizuoka Prefecture
Shizuoka Prefecture is famous as a producer of wasabi.
In Shizuoka Prefecture's wasabi-leaf sushi, the fillings are often Shizuoka-grown fish, beginning with vinegar-cured horse mackerel (aji).
Wasabi-leaf sushi made with Izu-grown wasabi leaves—Izu being renowned for the deliciousness of its wasabi—is especially characterized by a refreshing aroma.
You might call it a delicacy unique to Shizuoka Prefecture, with its abundant bounty of both the sea and the mountains.
Nara Prefecture
Among the sushi made with wasabi leaves, Nara Prefecture's wasabi-leaf sushi is also visually appealing.
Unlike the wasabi-leaf sushi of Wakayama and Shizuoka Prefectures, in Nara the distinctive feature is that the rice is wrapped in a wasabi leaf and then colorful ingredients are placed on top.
The toppings include salmon, eel (unagi), mackerel, shrimp, and more.
The charming bite-sized pieces, resembling temari-zushi (handball sushi), make it famous as a wasabi-leaf sushi popular among women.
The Taste of Wasabi-Leaf Sushi
From its name, wasabi-leaf sushi gives the impression that it might be very pungent.
But what does it actually taste like?
When combined with vinegared rice and fillings, the wasabi leaf has a sharp pungency, yet it lacks the impact of paste wasabi.
The wasabi's distinctive aroma provides a pleasant accent, making it very easy to eat with an elegant flavor.
The pungency of the wasabi leaf comes from a compound called allyl isothiocyanate.
This allyl isothiocyanate is known to have strong antibacterial and antifungal properties. (*1)
Because it works to prevent the growth of microorganisms, combining it with sushi also offers benefits in terms of hygiene.
Three Picks: Wasabi-Leaf Sushi You Can Buy Online
Perhaps you rarely have the chance to visit the regions where wasabi-leaf sushi is a local specialty.
For those of you in that position, here we introduce delicious wasabi-leaf sushi that can be purchased online.
Kishu Aridagawa Shimizu Specialty: Wasabi-zushi 5-Piece Sampler Assortment
Aridagawa Town in Wakayama Prefecture, where wasabi-leaf sushi is a local specialty.
The town's proud "wasabi-zushi" can be purchased from the site below.
This wasabi-leaf sushi, with fillings of mackerel, sweetfish simmered in sweet soy glaze, eel, salmon, and chopped wasabi, can be kept frozen for one month, making it convenient for occasions such as parties.
Furusato Choice (Kishu Aridagawa Shimizu Specialty: Wasabi-zushi 5-Piece Sampler Assortment)
Nara Mackerel Wasabi-Leaf Sushi
One of the famous sushi of the Kansai region is bo-zushi (stick sushi).
Bo-zushi is made with fillings such as mackerel, trout, and conger eel, but there is also a type that uses wasabi leaves, and it can be purchased online.
This wasabi-leaf bo-zushi made in Nara Prefecture is all about mackerel: vinegar-cured mackerel, grilled mackerel, and plum-seared mackerel.
You can enjoy wasabi-leaf sushi with different textures.
Three-Type Wasabi-Leaf Mackerel Tasting Set
Umemori Seasonal Temari Wasabi-Leaf Sushi
When it comes to wasabi-leaf sushi in Nara Prefecture, the name Umemori comes up first.
Umemori's signature dish is its charming temari-zushi (handball sushi).
The bite-sized pieces are well suited for gatherings such as parties, and the abundance of ingredients is also appealing.
A gorgeous lineup including wasabi-leaf sushi of richly marbled salmon, as well as mackerel, shrimp, eel, and more.
In 2018 it won the top Furusato Gift award at the Japan Gift Grand Prize, and it has also been selected for JAL's first-class menu.
You can easily order this deliciousness online.
