Sanmusushi

Sanma sushi is a familiar sushi that has been made in ordinary households for festivals and New Year dishes since ancient times, and is said to have evolved from preserved foods, and has a history of more than 1500 years in the Kumano region. In particular, saury caught in the Kumano Sea has descended south to Kumano Sea on a cold current from the coast of Sanriku, and since it is caught in the tide for a long time, the body tightens, and the fat drops moderately, making it the best sushi fish. Open the Pacific saury with its head as it is, and let it be held in shime sushi rice with seasonings such as citrus fruits and vinegar. When you eat one bite, the unique aroma of citrus vinegar spreads in your mouth, and the taste of saury is even more attractive. The abundance of citrus fruits in Wakayama, such as yuzu, citrus aurantia, and bellows, makes a difference in taste from home to store.