Fish Sushi

Fish Sushi introduction

Fish Sushi (魚ずし, Uozushi) refers to a traditional style of whole fish sushi, often made with mackerel or horse mackerel. Commonly known as saba sushi or aji sushi, it is a specialty of Miyazaki’s coastal regions, especially Kadogawa Town, which was a government-managed area during the Edo period. In the past, it was said to be one of the most eagerly awaited delicacies for officials visiting the area, alongside the locally renowned sweet potato shochu. While saba (mackerel) and aji (horse mackerel) are the primary choices, sardines and barracuda are also used. It's believed that this culinary tradition traces its roots to Shikoku’s regional sushi crafted in the same style, brought to Miyazaki by people who migrated across to the opposite shore. Traditionally, Fish Sushi was a must-have feast during winter festivals. Additionally, it was often made casually as fresh fish caught in the Hyuganada Sea were brought by traveling merchants. To prepare, saba and aji are sliced open along their backs, while sardines are split open at the belly. The fish are heavily salted, and then soaked in vinegar. To ensure the fish is properly cured, it is sometimes left in vinegar overnight, until any translucent red parts of the fish are completely marinated.

Other information

• NameFish Sushi
• Area Miyazaki
• Kind of food Local cuisine

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