Tosa Inakazushi - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

KochiTosa Inakazushi

Classification (Large)

Agricultural products

Classification (Small)

Grain products

Main ingredients used

rice, Japanese ginger, bamboo shoots, ryukyu (pickled Indian taro stems), konnyaku, shiitake mushrooms, ginger, seasonings (yuzu vinegar, sugar, salt, soy sauce, and broth), sesame

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Region of inheritance

Throughout Kochi Prefecture

Product overview (special characteristics and types)

Tosa inakazushi is hand-shaped sushi using wild vegetables and other mountain delicacies. Kochi Prefecture, which lies on the Pacific side of Shikoku, consists of many mountainous areas. As the mountains loom so close to the ocean, people living in these areas invented a way to use ingredients familiar to them when serving special dishes at [okyaku], which means banquet in the Tosa dialect. This type of sushi is an essential dish in [sawachi/sahachi cuisine], which is a standard in okyaku culture.
The main topping for this sushi is sweet potato stems or Japanese ginger pickled in vinegar, called ryukyu, shiitake mushrooms, or konnyaku simmered with a sweet taste. These create colorful sushi that is also a feast for the eyes. All of these varieties are prepared with mountain delicacies, as well as yuzu vinegar for the sushi rice, giving the sushi a characteristic refreshing and simple flavor. Furthermore, as this type of sushi does not use any seafood, meat, or eggs, it has been under the spotlight in recent years as a vegan option, and product development has been progressing.

History and culture

This dish originated in a time when seafood was rarely obtainable for those living in the mountains, so the people there used their wisdom to create a special dish using ingredients with which they were familiar. As rice was also a precious commodity in those days, this dish was mainly enjoyed on special occasions, such as at weddings, funerals, and festivals. As this sushi was cheaper and lasted longer than sushi using fish, it came to be an everyday food.
Although the toppings vary between regions, it is generally created with mountain delicacies. Kochi, with its major rivers, such as the Shimanto River and Niyodo River, has a natural environment in which a diverse variety of plants grow wild, and it is those unique wild vegetables found here that are used for the sushi. Two major ingredients are Japanese knotweed and ryukyu. Japanese knotweed is a wild herb also known as sorrel, and ryukyu is said to have come over to Shikoku from Okinawa (also known as Ryukyu), causing the name to take root in Kochi and Tokushima. Furthermore, spring bamboo shoots and fall square bamboo shoots unique to this region are also used.
Although the name [Tosa inakazushi] is popular, its name only came about in 1986, when the sushi was featured in the National Hometown Onigiri 100. Before this event, it was called various names, such as Japanese ginger sushi or bamboo shoot sushi, but there was no general name for it. Currently, although many homes do not make this sushi anymore by hand, it can be seen on the menus of restaurants in Kochi City and throughout the prefecture. It is also sold at direct sales shops and supermarkets.

Production method

Square bamboo shoots are parboiled, then simmered in broth, soy sauce, and sugar before leaving to sit overnight. The leaf stalks of the ryukyu are removed and salt is used to remove the bitter taste, then it is pickled in sweet vinegar. Japanese knotweed is pickled in salt, and Japanese ginger pickled in sweet vinegar. Shiitake mushrooms have their stalks removed and a cross-shaped slit made on the cap before being simmered to a sweet taste. Konnyaku is boiled, then incisions are made in it.
A vinegar mixture (yuzu vinegar, sugar, and minced ginger) is mixed with cooked rice, which also has roasted sesame mixed in. The seasoning uses yuzu vinegar, which gives the sushi its characteristic refreshing and clean taste.
The toppings are usually placed on top of the vinegared rice, but the rice is also stuffed into konnyaku, which has been cut into, and used like inarizushi, along with being stuffed into the center of square bamboo shoots.

Conservation and succession efforts

This sushi can be found at restaurants within Kochi Prefecture, and can also be purchased at supermarkets, tourist spots, and direct sales spots. In 2018, the prefectural office launched the Tosa Sushi Promotion Committee, which conducts diverse PR activities to hand down the tradition of this cuisine. Furthermore, the Kochi Prefecture Agricultural Promotion Department sometimes holds gatherings to teach about regional food, and the Tosa Traditional Food Study Group is making efforts to uncover traditional cooking and processing methods to hand down to future generations.

Main consumption method

This sushi is usually eaten as is, without dipping in soy sauce. When making this at home, the sushi can be prepared with toppings and then frozen, allowing you to enjoy it at any time.

At-home recipes：Tosa inakazushi pizza

Ingredients

Tosa inakazushi

Cheese for pizza

How to make

Top Tosa inakazushi with cheese and toast in a toaster oven.

Put the toasted sushi in a dish.