Tokushima Boze Sugata-zushi
At a glance
| Name | Tokushima Boze Sugata-zushi (Boze no Sugata-zushi) |
|---|---|
| Prefecture | Tokushima |
| Region | Shikoku |
| Type | Whole butterfish vinegar-cured and filled with sushi rice |
What is it?
Boze sugata-zushi opens a whole butterfish from the back, cures it with vinegar or Tokushima sudachi and fills it with vinegared rice, preserving the fish's recognizable form for a dramatic pressed sushi.
History and local context
Boze is Tokushima's name for ibodai butterfish. The autumn catch coincides with local festivals, and related whole-fish sushi uses ayu, horse mackerel or mackerel.
How to enjoy it
Cut crosswise and eat with sudachi, removing hard head parts and bones according to the preparation rather than assuming the entire fish is edible. Use fish processed for raw or cured service; acid does not replace parasite control and refrigeration.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Tokushima Boze Sugata-zushi from?
It is associated with Tokushima, in the Shikoku region of Japan.
What kind of food is Tokushima Boze Sugata-zushi?
This guide classifies it as whole butterfish vinegar-cured and filled with sushi rice. See the overview for its defining ingredients and texture.
Can I order Tokushima Boze Sugata-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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