Sake Zushi

Sake Zushi introduction

Sake Zushi (酒ずし, Sake zushi) is said to have originated during the Edo period when Shimazu Yoshihiro, the feudal lord of the time, hosted a cherry blossom party. After the festivities, a maid placed leftover food and locally brewed sake into a wooden tub, and by the next morning, a delightful aroma had emerged—thus the creation of Sake Zushi. Although it resembles pressed sushi, it differs significantly. The defining feature of Sake Zushi is the use of Haimotsu sake, a local sake from Kagoshima Prefecture. The ingredients used can vary slightly depending on the cook, but common components include shrimp, eggs, shiitake mushrooms, dried daikon radish, bamboo shoots, sea bream, and squid. This flavorful dish is a perfect blend of tradition and creativity, offering a taste of Kagoshima's culinary culture.

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Other information

• NameSake Zushi
• Area Kagoshima
• Kind of food Sushi

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