Kakinoha Sushi
The taste of Chizu: tradition and the colors of the seasons wrapped in persimmon leaves

About Kakinoha Sushi

Kakinoha Sushi (柿の葉寿司, Kakinoha zushi) is a traditional dish that has been passed down through generations in Chizu Town, Tottori Prefecture. While Kakinoha Sushi is famously associated with Nara Prefecture, the people of Chizu have also cherished their own version of this sushi, which uses persimmon leaves for their natural preservative properties. As Chizu is far from the sea, this dish was created as a way to preserve fish and enjoy its flavors without spoilage.

Tottori-style Kakinoha Sushi is distinct from the Nara version. Rather than wrapping the entire sushi in persimmon leaves, the Chizu variation features a bed of persimmon leaves topped with a hand-shaped nigiri sushi. The sushi is made with salted masu salmon that has been marinated in vinegar water to absorb flavor, then placed over vinegared rice. A finishing touch of fragrant sansho pepper berries is added, creating a wonderful harmony of flavors. The tannins in the persimmon leaves not only help preserve the fish but also enhance the interplay between the tangy vinegar and the refreshing aroma of sansho.

In Chizu Town, this special dish is often served during festive occasions such as Obon, local festivals, and the New Year, where it is warmly enjoyed by the community. During the autumn season, beautifully colored persimmon leaves are used, adding a touch of visual appeal and evoking the essence of the season.

In recent years, the traditional dish has gained renewed attention thanks to the efforts of the Nagi Specialty Product Development Study Group, which promotes its preservation and dissemination. Through cooking classes and events, they ensure that this unique culinary tradition continues to be enjoyed by future generations.

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