From the Ministry of Agriculture, Forestry and Fisheries.
| Ingredient | Amount |
|---|---|
| Main ingredients | |
| Rice | 1 sho (1.5 kg) |
| Seasoned canned mackerel | 440 g (1 can) |
| Eggs | 5 |
| Dried gourd strips (kanpyo) | 45 g |
| Burdock | 100 g |
| Dried shiitake | 20 g |
| Red pickled ginger | 70 g |
| Green toppings (sansho leaves, green beans, cucumber, etc.) | as needed |
| Seasonings and liquids | |
| Vinegar mix: vinegar | 280 cc |
| Vinegar mix: sugar | 280 g |
| Vinegar mix: salt | a little over 1 tablespoon |
| Sugar (for the mackerel) | 5 tablespoons |
On the Tango Peninsula, which faces Wakasa Bay, a lot of mackerel is caught, and it has long been a fish of ordinary people. Before refrigeration, mackerel lost its freshness quickly, so people came up with ways to enjoy it for longer.
“Heshiko,” mackerel salted and then pickled in rice bran, was one of these. Grilling was another way to keep it. When fish was carried from Wakasa Bay to the capital, Kyoto, along a route called the “Mackerel Road” (Saba Kaido), the mackerel was grilled or salted. So there are many local dishes with grilled mackerel along the Mackerel Road.
Barazushi is one of them. Its mark is the flaky mackerel and the colorful toppings.
It is made with special tools: the “matsubuta,” a shallow wooden box, a “sushi-giri” (a spatula for serving), and a “tetsuki,” a basket.
Locals usually say “barazushi,” but its formal name is “Tango barazushi.” The name is most likely because the toppings and mackerel are scattered “bara-bara” over the rice. Another view is that it comes from mixing sushi rice in a flat basket called a “bara tetsuki.”
A thin layer of sushi rice goes in the matsubuta. On top are scattered the flaky mackerel, simmered sweet and salty, then dried shiitake, thin egg strips, kamaboko, red pickled ginger and toppings in season.
Some make one layer. Others make two, with toppings between the layers so that the cut surface looks good. It is cut with the spatula and served.
The flaky mackerel is a must, but the other toppings and the number of layers differ by home.
It is still eaten at festivals and weddings, and at Hinamatsuri, sports days, New Year, Obon and birthdays — wherever many people gather.
It is taught at home by mothers and grandmothers, and it is served in school lunches, and sold at restaurants and supermarkets. Tourist sites and local events also hold barazushi-making experiences.
There is no single right answer. Talking it over with someone at home is a good way to learn.