Chizu Kakinoha Zushi (Persimmon Leaf Sushi of Chizu)

Chizu kakinoha-zushi is a regional dish handed down in Chizu Town, located in the mountains of southeastern Tottori Prefecture. Thin slices of salted trout and sansho (Japanese pepper) berries are placed on vinegared rice, which is then wrapped in persimmon leaves and left for the flavors to meld. It is said to have arisen from efforts to eat fish without letting it spoil in Chizu, which lies far from the sea. The tannins contained in persimmon leaves have a preservative effect and are said to keep the salted trout from spoiling. In the past, many farmhouses had persimmon trees in their gardens, and these readily available leaves were put to use. It has been made as a feast for hare no hi (special occasions), such as Obon, festivals, New Year, and entertaining guests. Wrapping it in autumn-colored leaves adds color and gives it an autumnal charm. Because opportunities to make it at home have decreased, local residents' groups are working on its production and promotion. In contrast to Nara Prefecture's kakinoha-zushi, which often uses mackerel, the use of trout is a characteristic of Chizu's version.