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Kakinohazushi (saba, sake) | by Ad Blankestijn
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Kakinohazushi (saba, sake)

Pressed sushi (oshizushi) wrapped in a persimmon leaf. A regional product of Nara and Wakayama prefectures. Usual toppings are saba (mackerel), sake (salmon) and tai (sea bream). The sushi are wrapped individually in persimmon leaves, a way to preserve the sushi in the Edo-period. Sometimes the sushi are first wrapped in konbu.


Persimmon leaves are said to possess anti-bacterial properties. It is not the intention to eat the leaves!

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Taken on August 6, 2011