Kakinoha Zushi is a local cuisine of Wakayama Prefecture which has the main ingredients of mackerel and salmon wrapped in persimmon leaves.
Kakinoha Zushi, or "Persimmon Leaf Sushi," is a traditional dish from Nara Prefecture, commonly found throughout the Kansai region. This pressed sushi features salted mackerel or other fish like salmon or sea bream placed on vinegared rice and wrapped in a persimmon leaf, known for its antibacterial properties. The dish dates back to the Edo period, when it was used as a preservation method for transporting fish inland. The unique preparation involves salt and vinegar to maintain freshness, and the sushi is wrapped, pressed, and allowed to rest to enhance flavor.
Popular at summer festivals and as a Nara souvenir, Kakinoha Zushi showcases ingredients like salmon, mackerel, and occasionally shiitake mushrooms, depending on the region. The dish benefits from the flavor and aroma of persimmon leaves, although they are not eaten. Nara's climate supports abundant persimmon tree growth, historically utilized for various purposes, including their antibacterial leaves.
Retail locations, particularly in Gojo City, pride themselves on using high-quality local rice and vinegar in preparing Kakinoha Zushi, with certain stores featured in Japanese media. When served, the persimmon leaves should be discarded before eating. As well as offering a taste of regional culture, this well-preserved sushi makes an excellent travel memento.