Persimmon leaf sushi

About Persimmon leaf sushi

“Persimmon leaf sushi” is a local dish that has been handed down since ancient times in Chizu Town, Tottori Prefecture. Nara Prefecture is famous for its persimmon leaf sushi, and similarly in Chizu-cho, sushi with high preservation using persimmon leaves has become popular. Chizu is far from the sea, and it is said that sushi using persimmon leaves was invented as a way to eat fresh fish deliciously without spoiling it.

Unlike Nara's, persimmon leaf sushi in Tottori is not wrapped in persimmon leaves, but is served in the form of nigiri sushi with salted trout placed on top of the leaf. The salted trout is soaked in vinegared water to soak in the flavor, then put it on vinegared rice, and then add Japanese pepper seeds on top to enhance the flavor. The tannins contained in persimmon leaves have a preservative effect, and are characterized by a perfect balance between the acidity of vinegar and the aroma of Japanese pepper while maintaining the freshness of fish.

In Chizu, this dish is especially served on holiday days such as Obon, festivals, and New Year's, and is loved by local people. In the fall, red persimmon leaves are used, making it a visually beautiful dish, and you can enjoy the sense of the season.

Recently, the “Nagi Specialty Products Development Study Group” has taken center stage as a local specialty, and activities have been carried out to spread this traditional cuisine, and it has been passed on to the next generation through cooking classes and events.

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