Sumoji

About Sumoji

Shimane Prefecture boasts the highest annual catch of mackerel in Japan, and is an area that catches a lot of delicious fatty mackerel nurtured by the rough seas of the Sea of Japan. Sumoji is a dish that makes use of this rich blessing of the ocean. “Sumoji” is a type of sushi made by loosening grilled mackerel into vinegared rice and mixing it, and has been popular locally since ancient times.

The characteristic of “sumoji” is that the whole mackerel is stuck on a bamboo skewer and slowly grilled until browned. The aroma of this grilled mackerel stirs up appetite and goes great with vinegared rice. By removing the grilled mackerel from the bone, loosening it, and blending it with vinegar, the unique flavor soaks into the vinegared rice. Furthermore, ingredients such as carrots, dried shiitake mushrooms, bamboo shoots, and kanpyo are boiled sweet and spicy and mixed together with vinegared rice to create a flavourful dish. Colorful kinshi eggs and chopped seaweed are also added, making it an aesthetically pleasing dish.

The origin of “Sumoji” dates back to the Kisuki/Mitoya district of Unnan City in the inland area of Shimane Prefecture before the Meiji period. This area flourished as a transportation hub connecting the Izumo region and Hiroshima Prefecture, and mackerel was actively landed. Mackerel is a fish that is easily damaged during transportation, and freshness is important, as the term “live spoils.” Therefore, grilling mackerel enhances preservation so that it can be transported to distant regions is regarded as the beginning of “sumoji,” which uses grilled mackerel.

Also, since mackerel played an important role as a preserved food, grilled mackerel came in handy as a valuable source of protein during the farming season. Dishes using grilled mackerel have taken root in local food culture as one of the wisdom of people's lives at the time. In particular, it is said that “sumoji,” in which grilled mackerel is loosened and mixed into vinegared rice, was often served on the table as a meal during the farming season.

In the 1990s, it attracted attention as a tourist resource, mainly in Unnan City, and its appeal spread as a local local cuisine. It is also popular among tourists, and now you can enjoy “sumoji” at restaurants and delicatessen stores in Yunnan city. In addition, grilled mackerel specialty stores have also appeared, offering “sumoji,” which makes use of local specialties. Through these efforts, “sumoji” has gained recognition as a local dish, and its appeal has spread to people outside of the prefecture.

Shimane Prefecture's “sumoji” is not just a local dish, but a dish deeply linked to the history and culture of the region. It is a precious dish where you can experience Shimane's climate and the wisdom of its people while enjoying the perfect combination of savory grilled mackerel and vinegared rice.

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