Suko sushi is one of Shiroishi town's local specialties. Since times of old it has been made in the form of "hakozushi" (pressed sushi) and handed out to people during festivals and other celebrations. According to folklore, the lords of this region were particularly good to the farmers and exerted much effort to improve the quality of rice.This rice was highly regarded for making sushi rice and sake and apparently enjoyed a strong reputation throughout Japan. It is said that the people of the region added the bounty of the local sea and mountains to make sushi and offer this to their lord as a show of gratitude for his affection. The tradition of suko sushi has been passed down through the generations from mother to daughter to still survive strong today. It is made by placing mochi rice combined with one-tenth sumeshi (sushi rice) into a box and topping with various sushi ingredients such as Bluespotted Mud Hopper from the Ariake Sea, shiitake mushrooms, egg, burdock, Nara-style pickles, pickled ginger and Japanese honeywort. An important point of making suko sushi is to use vinegar to which the bones of Bluespotted Mud Hopper, cooked kabayaki style, have been added in order to create a smooth, rich taste. Recently Bluespotted Mud Hopper is not readily available so shrimp and mango fish are used to substitute.
● Contact: Division of Industry, Shiroishi Town Office
Tel: +81-952-84-7121
