Mackerel nare sushi

Nare-zushi, a local sushi representative of Wakayama, is fermented sushi made without using vinegar. It has a unique aroma like deep-pickled nukazuke, but it is a recommended dish of Wakayama gourmet that is addictive. Its history is said to be over 800 years old, and there is a legend that the rice and salted mackerel handed to him by his retainers to eat when Taira Koremori, a warlord of the Taira family, escaped from the hunt for Genji in present-day Aridagawa Town became sushi by chance. The original traditional “nare sushi” does not use vinegar. Mackerel seasoned only with salt is placed on rice, wrapped in aceh leaves, placed in a tub without gaps, and fermented for about a week. Currently, vinegar and sugar are used to adjust the taste, and the time to press with a weight is short, about a few hours to a day, so early sushi that is easy to eat while retaining the umami of mackerel and the texture of vinegared rice has become mainstream, and even for first-time users It is easy to recommend, and there is a custom to eat it with Wakayama ramen.