Kobuzushi

The recipe for “kobuzushi” is divided into the central part of Kochi Prefecture and the western part of the prefecture. The central part of the prefecture eats “Itakobuzushi”. This is a thin white plate with kelp rolled vinegared rice. Meanwhile, the western part of the prefecture eats “black kobuzushi” with a contrasting black look. This is wrapped in kelp. Both of them are served by guests on the day of Hare, such as ceremonial ceremonies and events. Shiraita kelp was more expensive and difficult to get, so it is thought that the food culture was divided in the region. “Kobuzushi” is also characterized by the lack of core ingredients, unlike glue winding.