Kagawa Oshinuki-zushi
Oshinuki-zushi layers vinegared rice and seasoned vegetables in a mold, tops it with vinegar-cured sawara, broad bean, egg and kinome, then presses it out. Square, fan, pine and plum molds...
At a glance
| Name | Kagawa Oshinuki-zushi (Oshinuki-zushi) |
|---|---|
| Prefecture | Kagawa |
| Region | Shikoku |
| Type | Individual spring pressed sushi with Spanish mackerel and broad bean |
What is it?
Oshinuki-zushi layers vinegared rice and seasoned vegetables in a mold, tops it with vinegar-cured sawara, broad bean, egg and kinome, then presses it out.
Square, fan, pine and plum molds make colorful individual portions in the sawara-and-bean season.
History and local context
It centers the Sanuki haru-io gathering before barley harvest and rice planting, with related homecoming customs.
Vinegar does not replace parasite control; use properly managed fish and cold handling, cook broad beans, modify whole beans for young children, and check fish, egg and soy.
How to enjoy it
Keep the molded portion together so fish, bean, egg, vegetables and rice arrive in layers.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Kagawa Oshinuki-zushi from?
It is associated with Kagawa, in the Shikoku region of Japan.
What kind of food is Kagawa Oshinuki-zushi?
This guide classifies it as individual spring pressed sushi with spanish mackerel and broad bean. See the overview for its defining ingredients and texture.
Can I order Kagawa Oshinuki-zushi online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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