Sake sushi

When Yoshihiro Shimazu, who was the lord of the domain at that time, held a banquet for cherry blossom viewing in the Edo period, the maid put the remaining dishes and local sake in a tub and placed them together, and the next morning there was a good scent in the air, which is said to be the beginning of sake sushi. It looks like pressed sushi, but unlike ordinary pressed sushi, the only absolute requirement for sake sushi is to use ashimochi sake, which is a local sake from Kagoshima prefecture, and the ingredients used vary slightly from person to person It will be. However, ingredients that are often used include shrimp, eggs, shiitake mushrooms, dried daikon radish, bamboo shoots, thai, squid, etc.