Passing Japanese Home Cooking to the Next Generation : “Sweetfish Sushi”in Kamikawachi, Tochigi Prefecture

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  • 次世代に伝え継ぐ日本の家庭料理 : 栃木県上河内の「鮎のくされずし」
  • ジセダイ ニ ツタエ ツグ ニホン ノ カテイ リョウリ : トチギケン ジョウ カワチ ノ 「 アユ ノ クサレズ シ 」

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Abstract

The purposes of this study are to verify manufacturing metshods of“ Ayu-no-kusarezushi” (fermented sweetfish sushi) between early Showa era and today, and to reveal causal relationshiop with local festival events. Ayu-no-kusarezushi is classified as“ nama-narezushi” which does not come to full ripe lactic acid fermentation. The feature of this sushi is to add lots of shredded radish along with rice salted sweetfish in order to encourage lactic acid fermentation. This is very unusual as no other sushi is pickled with radish together. Regarding difference of production method between earl Showa era and today, this study reveals that the former used various fish such as sunasabi and kajika besides sweetfish, but in the present age only sweetfish is used. As for pickling, the author discovered that the stock of the previous year is no longer used. The author concludes that this cuisine wish to be inherited in the community with local festivals.

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