Okayama Barazushi
A vibrant sushi dish featuring seafood and seasonal vegetables from Okayama
About Okayama Barazushi
Okayama Barazushi (岡山ばらずし, Okayama barazushi) is a colorful sushi dish topped with fresh seafood from the Seto Inland Sea and seasonal vegetables.
Its origins date back to the Edo period when the first lord of the Bizen-Okayama domain, Mitsumasa Ikeda, promoted frugality and issued a decree limiting meals to "one soup and one side dish." In response, the townspeople creatively prepared sushi by topping rice with fish and vegetables, considering it a single side dish, and thus "barazushi" was born.
Today, it is cherished in Okayama as a festive and celebratory dish, often enjoyed on special occasions and during festivals.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Okayama region
Japanese Cuisine - Sushi
Kind of food
Recommended
-
![Oyaki]()
Oyaki
Nagano / >Local cuisine -
![Kamaboko (Fish Cake)]()
Kamaboko (Fish Cake)
Toyama / >Local cuisine -
![Steamed Sushi]()
Steamed Sushi
Shimane / >Sushi -
![Fried Potato Skewers]()
Fried Potato Skewers
Tochigi / >Tenpura -
![Hakata Wagyu]()
Hakata Wagyu
Fukuoka / >Meat dish -
![Kei-chan]()
Kei-chan
Gifu / >Meat dish -
![Shijimi Tsukudani (Seasoned Freshwater Clams)]()
Shijimi Tsukudani (Seasoned Freshwater Clams)
Shimane / >Local cuisine -
![Kujira Mochi]()
Kujira Mochi
Yamagata / >Local cuisine
