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!