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Nara (Japan)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
180kcal
10gProtein
28gCarbs
3gFat
1gFibre
150 gServing
* Per serving · 150 g. May vary.
Allergens
🐟 Fish
🫘 Soy
🌾 Gluten
Kaki-no-ha Sushi
How to order / say it
Say it
柿の葉寿司 — [kah-kee-no-ha soo-shee]
Order
I'd like to order Kaki-no-ha Sushi.
Locally
柿の葉寿司をお願いします。
Say locally
Sushi wrapped in persimmon leaves from Nara.
Why try it?
This sushi showcases Nara's innovation in preserving fish through wrapping in persimmon leaves, reflecting the region's agricultural richness.
How it tastes
Mildly sweet and acidic, the preserved fish pairs beautifully with vinegared rice, enhanced by the faint, citrus-like aroma of persimmon leaf.
Origin & History — first documented: 710
Originating in the Nara period, this sushi was developed as a method to preserve fish for longer periods. Persimmon trees were abundant in the region, and their leaves were known for antibacterial properties. The dish gained popularity among travelers and local farmers.
Recipe
Ingredients
- 🐟 150 g mackerel
- 🌾 200 g rice
- 🥣 50 ml vinegar
- 🍯 10 g sugar
- 🧂 5 g salt
- 🌿 10 leaves persimmon leaves
Method
- 1 Season the cooked rice with vinegar, sugar, and salt.
- 2 Place a small portion of rice on a persimmon leaf.
- 3 Top the rice with a slice of mackerel.
- 4 Fold the leaf around the sushi to form a parcel.
- 5 Let sit for flavors to meld before serving.
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