Specialty sushi in other regions of Japan: A unique imprint of local culture

 

Osaka, as the economic and cultural center of the Kansai region of Japan, has a unique culinary culture. "Kanzen Sushi" is one of the most representative sushi in Osaka. "Kanzen Sushi" has a significant difference from "Edogawa-style sushi". It involves layering vinegar rice and ingredients in a specially designed wooden box and then pressing it with heavy weights for a period of time to shape the sushi. 

When making "Kanzen Sushi", first, a rectangular wooden box is needed. The inner wall of the box is covered with seaweed, and then the vinegar rice is placed on the seaweed and pressed firmly by hand. Next, various ingredients such as mackerel, shrimp, scallops, and yuba (Japanese sweet egg rolls) are placed on the vinegar rice, with great attention paid to the color coordination and aesthetic appearance. Finally, a layer of seaweed is placed on the ingredients, and the wooden box lid is covered, with heavy weights (such as stones or iron blocks) pressed for several hours to allow the vinegar rice and ingredients to fully blend and form a compact sushi block. 

The texture of "Kanzen Sushi" is firm, with the sourness of the vinegar rice and the freshness of the ingredients blending together, creating a very rich flavor. Due to its ability to be prepared in advance and being convenient to carry, in the past, it was often used as portable food for travel or outings. Nowadays, "Kanzen Sushi" has become one of the characteristic delicacies of Osaka, loved by local people and tourists. In some traditional sushi restaurants in Osaka, you can still taste authentic "Kanzen Sushi", with each piece of sushi embodying the craftsmanship of the chefs. 

 

Hokkaido is located in the northernmost part of Japan, with vast seas and abundant fishery resources, especially abundant salmon resources. Therefore, in the sushi culture of Hokkaido, salmon holds a very important position, and "Salmon Sushi" has become one of the most distinctive sushi categories in Hokkaido. 

In the production of "Salmon Sushi" in Hokkaido, the fresh salmon resources from the nearby sea are fully utilized. The salmon used is mostly from the sea area near Hokkaido. The meat is tender and the fat content is moderate. When making "Salmon Sushi", sushi chefs will cut the fresh salmon into thin slices. Some will slightly marinate the salmon to enhance its flavor; some will apply a small amount of soy sauce or wasabi on the surface of the salmon to add layers of taste. 

In addition to the traditional raw salmon sushi, Hokkaido also has a unique "Roasted Salmon Sushi". This sushi is made by roasting the salmon until it turns golden brown on the surface and is fully cooked, then placing it on the vinegar rice to form. The roasted salmon has a faint charcoal aroma, and the texture of the fish meat becomes firmer, complemented by the sourness of the vinegar rice, creating a very unique flavor. 

In Hokkaido, during the salmon migration season (usually in autumn), local people will make a large amount of "Salmon Sushi" to celebrate the harvest. Moreover, "Salmon Sushi" in Hokkaido has very distinctive ingredient combinations, some will add local seaweed such as kelp and nori to increase the nutrition and taste of the sushi; some will pair it with Hokkaido's unique sauces to make the sushi taste even richer. 

(3) "Roll Sushi" in Kyushu Region 

The Kyushu region is located in the southern part of Japan, with a warm climate and abundant resources. The sushi culture here has its own unique style. "Roll Sushi" is a very popular sushi category in the Kyushu region. "Roll Sushi" is similar to the "sushi rolls" we usually eat, but in terms of production methods and ingredient combinations, it has its own characteristics of Kyushu. The "roll sushi" in Kyushu is usually made by rolling vinegar rice and various ingredients with seaweed, and then cutting them into small pieces for consumption. In terms of ingredient combinations, the "roll sushi" in Kyushu is very flexible. Besides the common ingredients such as raw fish slices, cucumber, carrot, and omelette, local specialties are also added, such as dried plum, natto, and tempura crumbs, making the sushi's taste more diverse and rich. 

For example, in Fukuoka Prefecture, there is a very famous "Himitsu roll sushi". Himitsu is made by curing the ovaries of codfish, which has a spicy and rich taste, and is one of the characteristic ingredients in Kyushu. By rolling Himitsu with vinegar rice, seaweed, and then making it into a "Himitsu roll sushi", it has both the spicy flavor of Himitsu and the sourness of vinegar rice, giving a very unique taste. It is highly favored by the local young people. 

In Kumamoto Prefecture of Kyushu, there is also a "Korean cabbage roll sushi". This sushi is made by cutting Korean cabbage (cabbage) into thin strips, mixing it with vinegar rice, ham, eggs, etc., and then rolling it with seaweed. The refreshing taste of Korean cabbage blends well with the aroma of other ingredients, making the sushi more refreshing and delicious, and it is very suitable for hot weather. 

The "roll sushi" in Kyushu not only has diverse flavors but is also relatively simple to make, so it is very popular among local families. Many families will make "roll sushi" together on weekends or during festivals, enjoying family time while also tasting delicious food.