Oshi sushi made with fish of good luck.
Aji no oshi sushi
This oshi sushi is made when the season of autumn festivals come. A whole fish including its head becomes soft and edible after being soaked in vinegar for 7 hours. The sushi in Tokushima has a long history, and there is a written record of sushi made of fish presented to the palace from Awa in the Heian Period, however it was not until the 19c when sushi was made into today's style served at events. Aji is considered as fish of good luck because it has hard scales called "zeni (money)" thus has been served in celebrations. Aji is available all year round, but the best season is summer.
for ４ persons
- salt1 and 1/2 teaspoon
- vinegar1.5 cups
- rice280g rice
- water1 and 2/3 cups
- white sugar3 tablespoon
- vinegar1 and 1/3 tablespoon
- yuzu vinegar1 and 1/3 tablespoon
- saltless than 1 teaspoon
- neri wasabi4g
- amazu shouga32g
- Remove scales from aji, and place it with its head on the left hand side. Cut up on the back side up to head. The belly bones should become soft after soaking in vinegar, but remove them if desired.
- Place aji with its head on the right hand side, and cut it up along the back bones. Remove the back bones, and leave the dorsal fin, pectoral fins, and tail fin.
- Remove gills, eyes and red part meat, and wash thoroughly with running water.
- Sprinkle salt, and leave it 30 minutes to 1 hour. (it tastes much better if left over night)
- Wash 4 with vinegary water, and soak it in vinegar for 30 minutes to 1 hour. (add sugar if desired)
- Place aji in a strainer and drain vinegar.
- Wash rice and place it in a strainer. Soak in water for 30 minutes in summer, and 1 hour in winter. Cook in a rice cooker.
- Mix white sugar, vinegar, yuzu vinegar, salt and umamichomiryou to make awasezu. Add awasezu into cooked rice and mix.
- Once rice cools down, take 80g of rice and round it to the size of aji, put some wasabi if desired, wrap the rice with aji, and place a weight on it.
- Serve with sliced sudachi and amazu shouga.
Information provided by : とくしまの郷土料理