Image: Wikimedia Commons
Inaka-zushi is a type of sushi topped with vegetables and wild mountain plants, handed down in the mountainous areas of Kochi Prefecture. The vinegared rice is mixed with yuzu vinegar made from the juice of yuzu, a Kochi specialty, along with minced ginger and toasted sesame seeds, giving it a refreshing aroma. Toppings include myoga ginger and ryukyu (hasuimo stalks) pickled in sweet vinegar, sweetly simmered shiitake mushrooms, bamboo shoots and konnyaku. The konnyaku is stuffed with vinegared rice through a slit, like inari-zushi. It is said to have been created in mountain villages where seafood was hard to obtain, as a special dish made with the familiar bounty of the mountains. Because it uses no seafood, meat or eggs, it has recently been attracting attention as a dish for vegetarians. It is an essential item in the Sawachi Ryori (Platter Cuisine) served at okyaku banquets, and it can be bought at the Sunday Market (Nichiyoichi) in Kochi City, at farmers' direct-sale shops around the prefecture, at supermarkets and elsewhere.
Origin
Kochi Prefecture is very mountainous, and even near the sea the mountains come close to the coast, so there were times when seafood was hard to obtain in the mountainous areas. It is said to have begun when people made sushi as a special dish using the familiar bounty of the mountains. Because rice was also precious in those days, it was eaten at events such as weddings, funerals and other ceremonial occasions and at festivals. As it was cheaper than fish sushi and kept longer, it eventually spread to everyday meals as well.
History
In the past it was called by its topping, such as 'myoga sushi' or 'bamboo shoot sushi,' and is said to have had no common name. The name 'Tosa Inaka-zushi' was given when it was entered in the 'National Selection of 100 Hometown Rice Balls' (全国ふるさとおにぎり百選) in 1986 (Showa 61). Fewer households make it by hand today, but in 2018 (Heisei 30) Kochi Prefecture launched the 'Association to Liven Up Tosa Sushi' (土佐寿司を盛り上げる会) and has been working to promote it.
Features
The vinegared rice is characterized by yuzu vinegar combined with sugar and ginger, with toasted sesame seeds added, and it is eaten as is without soy sauce. The toppings vary by season and area: in addition to bamboo shoots in spring, shihochiku (square bamboo), a Kochi specialty, is used in autumn. Some areas also use salt-pickled itadori (Japanese knotweed). Ryukyu is the stalk of hasuimo, said to have come from Ryukyu (Okinawa); it is peeled, salted to remove its harshness, and pickled in sweet vinegar before use.
Main Ingredients
Food Culture
Inaka-zushi is an essential item in the Sawachi Ryori served at okyaku banquets. At home, a common approach is to prepare the toppings in advance and freeze them, then easily combine them with vinegared rice whenever you want to eat it. In Kochi, it is described as a dish long cherished as the taste of grandmother's cooking.
How It Differs from Home Cooking
Fewer households make it by hand, but it is served at restaurants in the prefecture and can also be bought at supermarkets, tourist spots and farmers' direct-sale shops. At sales events held by the 'Tosa Ryori Denshonin' (Tosa cuisine tradition bearers), selected by the prefecture for their knowledge of and skill in local cuisine, you can taste Inaka-zushi as handed down in each area.
Famous Shops
日曜市
高知県高知市追手筋
A street market with about 300 stalls stretching about 1 km east from the Otemon Gate of Kochi Castle. It originated in a market whose location and days were set by the Tosa domain in 1690 (Genroku 3), and it has been held on Sundays since 1876 (Meiji 9). Some stalls sell Inaka-zushi, and popular stalls are said to sell out early.
View details →JAファーマーズマーケットとさのさと
高知県高知市北御座10-46
A farmers' direct-sale shop in Kitamikura, Kochi City. On May 3 and 4, 2026, a Tosa Inaka-zushi sales event by the 'Tosa Ryori Denshonin' (Tosa cuisine tradition bearers) selected by the prefecture was held here, with groups from Tsuno Town, Nankoku City and Kochi City taking part. Opening hours are listed as 9 a.m. to 7 p.m.
View details →NPO法人 日高わのわ会
高知県高岡郡日高村下分1889-1
A group based in Hidaka Village along the Niyodo River that holds cooking classes where you make Inaka-zushi together with local people. The sushi is shaped by hand from vinegared rice seasoned with yuzu and ginger and topped with shiitake, eggplant and myoga. It was featured as an award-winning experience in the Ministry of Agriculture, Forestry and Fisheries' 'EAT! MEET! JAPAN' 2020.
View details →| 田舎寿司のもと (Inaka-zushi Kit) | A frozen set sold by mail order by 末広 (Suehiro), a Kochi supermarket. It contains five kinds of toppings, seasoned vinegar and yuzu vinegar, so you can make Inaka-zushi at home. One set is enough for 1 go of rice (a traditional rice measure), and a pack of two sets is listed at 4,666 yen (shipping extra). Prices may change.Where to buy →PR |
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FAQ
Q. Has the name 'Inaka-zushi' been around for a long time?
A. According to materials from the Ministry of Agriculture, Forestry and Fisheries, the name 'Tosa Inaka-zushi' was given when it was entered in the 'National Selection of 100 Hometown Rice Balls' in 1986. Before that, it is said to have been called by names based on its topping, such as 'myoga sushi' and 'bamboo shoot sushi.'
Q. What kind of vegetable is the ryukyu used as a topping?
A. It is the leafstalk (petiole, the part that looks like a stem) of hasuimo, a relative of the taro. It is said to have come to Shikoku from Ryukyu (Okinawa), hence its name. It is called by the same name in Tokushima Prefecture as well. It is peeled, salted to remove its harshness, and pickled in sweet vinegar to be used as a topping.