Inakazushi (Inaka-Sushi) 田舎寿司 is Kochi Prefecture's traditional local sushi. The sushi toppings are usually used vegetables. This sushi is healthy and tasty.
This sushi is popular in Kochi 高知, you can easily find it at supermarkets, airport and sightseeing places in Kochi. However, except Kochi, this type of sushi is not common.
Toppings in the photo above
- Bamboo Shoot たけのこ Takenoko
- Myoga みょうが It is a bud of Japanese Myoga ginger
- Konnyaku こんにゃく It is jelly made from konjac yam root.
- Ryukyu りゅうきゅう It is a stalk of colocasia gigantea (species of taro).
Inakazushi (Inaka-Sushi) 田舎寿司:
Inaka means countryside. This sushi is countryside sushi.
In the Kochi 高知 Prefecture of Japan, there are many fishing port areas. Kochi is known for shipping fresh and tasty seafood, especially bonito and mackerel.
Kochi's area ratio of the forest is 84%, that is the highest ratio (No.1) in the 48 districts of Japan.
Long ago, it was difficult for people who lived in the forest region to have fresh seafood because seafood goes bad quickly. So instead, they used many kinds of vegetables which are available around the forest for making sushi.
Putting soy sauce is not necessary because the toppings are seasoned. (Of course, it would be a good idea to put soy sauce and wasabi on it, if you want.)
One of the specialties of Inakazushi is vinegar. Sushi rice is made of rice and Yuzu citron juice instead of usual vinegar.
Some people use fish and egg for ingredients of Inakazushi (Inaka-Sushi).
- Shiitake Mushroom しいたけ
- Inarizushi (Inari-Sushi) いなりずし It is deep fried tofu which is made from soybeans.
Ryukyu りゅうきゅう Colocasia gigantea (species of taro)
みょうが Japanese Myoga Ginger
Bamboo Shoot たけのこ Takenoko
Shiitake Mushroom しいたけ
I often eat this sushi.