Sumoji
A traditional taste of Shimane, brimming with the bounty of the sea and the smoky aroma of grilled mackerel

About Sumoji

Sumoji (すもじ) is a beloved traditional dish from Shimane Prefecture that celebrates the region’s abundance of mackerel, nurtured in the rough waves of the Sea of Japan. Shimane is renowned for its top-class annual mackerel catch, and sumoji transforms this local specialty into a delightful type of seasoned chirashi sushi.

The key to sumoji lies in its preparation. A whole mackerel is carefully skewered and grilled until beautifully browned, releasing a smoky aroma that perfectly complements the tangy vinegar rice. The grilled mackerel is then deboned and flaked, seasoned with vinegar, and mixed with the rice, allowing the rich umami of the fish to infuse into every grain. To elevate the dish further, simmered vegetables such as carrots, dried shiitake mushrooms, bamboo shoots, and kanpyo (dried gourd strips) are added for layers of flavor. The final touch includes vibrant toppings like delicate strips of kinshi tamago (shredded egg crepe) and shredded nori, creating a visually stunning and flavorful dish.

Sumoji’s origins trace back to the pre-Meiji era in the mountainous areas of Unnan City, specifically the Kisuki and Mitoya districts of Shimane. This region thrived as a key transportation hub linking the Izumo area and Hiroshima Prefecture, where mackerel was actively traded. Due to the perishability of mackerel—so much so that it inspired the term "live spoilage"—grilling the fish became a method to enhance its shelf life for transport. This preservation technique is believed to be the foundation of sumoji, where grilled mackerel became a central component.

In addition to preserving the fish, grilled mackerel became an important source of protein during the busy farming seasons. Over time, preparations using grilled mackerel, particularly the flaking and mixing of the fish into vinegar rice, became a staple in local households and deeply integrated into the region’s culinary traditions.

By the 1990s, sumoji garnered attention as an appealing tourist attraction centered around the city of Unnan. Its status as a local specialty began to spread, and it became a favorite among visitors. Today, sumoji can be enjoyed at local restaurants and delis in Unnan City, as well as specialty shops dedicated to grilled mackerel. These efforts have helped raise awareness of sumoji as a cherished regional dish, charming guests from across Japan and beyond.

More than just a meal, Shimane’s sumoji embodies the region’s rich history and culture. Savor the harmonious pairing of aromatic grilled mackerel and tangy vinegar rice, and you’ll be experiencing a dish that offers a taste of the land, sea, and the enduring wisdom of the people of Shimane.