Mamakari-zushi is a signature local sushi of Okayama Prefecture, made from mamakari — a small fish caught along the Seto Inland Sea coast — filleted into three pieces, marinated in sweet vinegar, and placed atop vinegared rice. The standard Japanese name for mamakari is sappa, a small fish of the herring family that is at its fattiest and most flavorful from autumn into early winter. The name is said to come from a saying that the fish is so delicious people would go 'borrow rice (mama) from the house next door' for more of it, making it a food deeply familiar to the people of Okayama. It was selected as one of the Ministry of Agriculture, Forestry and Fisheries' '100 Local Dishes of Farming and Fishing Villages,' and is sold not only at home but also in boxed sets at sushi restaurants and souvenir shops. The distinctive tartness and umami of the vinegar-cured small fish pairs beautifully with the vinegared rice, making it a beloved dish that symbolizes Okayama's food culture.
Origin
The name of mamakari, the small fish used in mamakari-zushi, is said to come from a saying that it is so delicious people would 'go borrow rice (mama) from the house next door' for more of it. Its standard Japanese name is sappa, and it has long been caught along the coast of the Seto Inland Sea. Because this small fish spoils easily, curing it in vinegar to extend its keeping quality is thought to have led to the practice of pickling it and serving it as sushi.
History
In fishing towns along the Seto Inland Sea, the custom of curing fatty mamakari in vinegar for preservation and serving it at festivals and to guests has long been rooted in local life. It was selected as one of the Ministry of Agriculture, Forestry and Fisheries' '100 Local Dishes of Farming and Fishing Villages' and became widely known as a signature local dish of Okayama Prefecture. Today it is still sold year-round in boxed sets at sushi restaurants and souvenir shops throughout Okayama City.
Features
The basic method is to fillet mamakari into three pieces, marinate it in sweet vinegar, and place it on vinegared rice. Because the fish has many small bones, curing it in vinegar softens them and brings out its distinctive tartness and umami. Besides nigiri-style sushi, it is also made as rolled sushi (bo-zushi) or pressed sushi (oshi-zushi), combining visual appeal with good keeping quality. Fish caught around October, when it is at its fattiest, is considered especially delicious.
Main Ingredients
Food Culture
Mamakari-zushi is served at festivals and New Year celebrations, and because vinegar-curing gives it good keeping quality, it has also been valued for entertaining guests and as a souvenir. For the people of Okayama it symbolizes the taste of home, and vinegar-cured mamakari on its own is also a familiar everyday side dish.
Famous Shops
吾妻寿司 さんすて岡山店
岡山県岡山市北区駅元町1-1 さんすて岡山2F
A long-established restaurant founded in 1912. In addition to mamakari-zushi, it also serves Okayama barazushi, and is conveniently located inside JR Okayama Station.
View details →FAQ
Q. Where does the name 'mamakari' come from?
A. It is said to come from a saying that the fish is so delicious that people would go borrow rice (mama) from the house next door to have more of it. Its standard Japanese name is sappa, a name that has long been familiar to people in Okayama Prefecture.