The Traditional Delight of Saba Oshizushi

Hello, this is Takeda.

Today, we’d like to introduce you to our “Saba Oshizushi,” a traditional pressed sushi made with mackerel.
The origin of oshizushi (pressed sushi) dates back to the Edo period 1603 to 1867. In the Kansai region, people started pressing fish, preserved by curing it with vinegar, together with rice in a wooden mold. This method helped the sushi keep for longer.This type of sushi, also known as hakozushi, is a beloved dish in various regions of Japan, particularly in Kansai. It’s celebrated for its unique presentation and the harmonious blend of flavors.

The Appeal of Saba (Mackerel)

Saba, or mackerel, is known for its rich flavor and high-fat content, making it a perfect fish for sushi. Its firm texture and savory taste are enhanced through a careful curing process. The saba we use at Takeda is meticulously selected to ensure the highest quality and freshness, providing a delightful culinary experience with every bite.

The Art of Making Oshizushi

Oshizushi, or pressed sushi, is made by layering vinegared rice and marinated fish in a special wooden mold, then pressing them together to create a compact block. The block is then cut into bite-sized pieces, showcasing the beautiful layers of fish and rice. For our Saba Oshizushi, the mackerel is marinated in vinegar to enhance its flavor and preserve its freshness. The process not only adds a tangy note but also brings out the fish’s natural umami.

Invitation to Experience Saba Oshizushi

At Takeda, we take pride in preparing Saba Oshizushi with the utmost care and attention to detail. The result is a visually appealing and delicious dish that offers a taste of traditional Japanese sushi culture. Join us for a taste of this classic sushi and experience the dedication and craftsmanship that goes into every piece. We look forward to welcoming you and sharing this exquisite dish with you.