Kokera sushi

Kokera-zushi is said to be the prototype of 'shizushi' or 'box-zushi' (box-zushi). It is said that 'kokera-zushi' is a sushi that is baked and loosened on top of sushi rice, which is topped with fish, shiitake mushrooms, carrots, eggs, and so on and pressed on a wooden frame. The theory that it began to be called “kokera sushi” because it was used to wipe the roof on a wooden frame that compresses sushi, and “kokera” because it looks similar to the “kokera” of wood debris that comes out when cutting lumber There are various theories about the origin of the name, such as “sushi”.
The topped ingredients vary depending on the region. In the vicinity of Tanoura fishing port in Wakayama City, a summer festival was held to pray for a memorial service of fish and a good catch of the year. At this time, the kokera sushi is served using 'himeji' and 'eso' which can be taken from spring to summer. Himeji had to be grated on three pieces, salt and leave for a while, so he was preparing in advance when the summer festival approached.
Kokera-zushi, made in Saikazaki, Wakayama City, uses an eso soboro, which is caught in a bottom-net fishing. It is one of the hospitality dishes made by removing the head, tail, and internal organs, and grilling, and carefully removing the small bones. It is also called 'tonton zushi' because it uses a kitchen knife to make it soft.
Kokera-zushi, in Matsue, Wakayama City, is made of shrimps, Thai hogushimi, and sushi rice in layers. Also, red fish is sometimes used instead of shrimp.
In Nachikatsuura-cho, ingredients such as black beans, river shrimp, shiitake, Koya-tofu, and carrots are sprinkled. Basho leaves are used for the summer festival and the leaves of mustard are used for the autumn and New Year holidays.
The hardened sushi can be baked and eaten to taste a slightly different taste.
Wakayama City holds hands-on events such as local cuisine classes to teach local people and students how to make local dishes such as' kokera-zushi. '