Born of local wisdom, kakinohasushi is a unique part of Japan’s culinary culture. Far from the sea in Nara Prefecture, it was a festive dish reserved for special gatherings like summer festivals. In Gojo and Nishiyoshino, both famous persimmon-growing regions, saba was preserved in salt and vinegar, pressed overnight to blend flavors, and wrapped in aromatic persimmon leaves. The technique, passed down for over 200 years, reflects the deep-rooted food traditions of Gojo in Nara.
柿叶寿司是凝聚了先人智慧的日本饮食文化之一。在不临海的奈良县，柿叶寿司作为“喜庆之日”的一道佳肴，是夏日祭典上人们欢聚时不可或缺的节日料理。五条至西吉野一带是日本屈指可数的柿子产地，而柿叶寿司是奈良五条风土人情所孕育出的乡土料理，至今已有200多年的历史。其充分运用了保鲜智慧和烹饪技术，例如用盐和醋“腌制”宝贵的蛋白质来源——鲭鱼，用重石头“压上”一晚使其入味，再用柿叶“包裹”以便让香气渗入。
