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[Osezushi in Uozu City, Toyama Prefecture]

Osezushi, a local dish in Uozu City, Toyama Prefecture, is said to have gotten its name from the accent of "oshizushi (pressed sushi)." To make it, flake the grilled mackerel meat away from its bone, sandwich it between rice, top with nori seaweed and weigh it down, and leave it overnight.

Osezushi used to be called "fish rice," which comes from the custom of eating fish between rice. Later, improvements were made, such as the use of vinegar to make it last longer, and it became what it is today.

A large size osezushi is made for celebrations, but we cut the osezushi into four pieces using the pressed sushi box so that we could enjoy it easily at home.

Recently, various types of osezushi have been introduced, and if you are outside of Japan, you can easily make it by substituting sea chicken mayonnaise for the grilled mackerel.

It looks simple, black and white, but one bite and you can feel the concentrated flavor of the fish and rice.

Yamaichi's Pressed Sushi Box
https://www.shokunin.com/en/yamaichi/oshi.html
Otera Kohachiro Shoten's Kanamari
https://www.shokunin.com/en/otera/kanamari.html
Yamaichi's Sushi Handai
https://www.shokunin.com/en/yamaichi/sushi.html

References
https://shoku-toyama.jp/recipe/tr-11/ (Recipe)
https://www.city.uozu.toyama.jp/attach/EDIT/036/036463.pdf