Persimmon leaf sushi is one of the most famous local dishes of Nara. It is a pressed sushi made by placing salted mackerel fillets on bite-sized pieces of vinegared rice and wrapping them in persimmon leaves.

Persimmon leaf sushi, which was once served as a delicacy at festivals and celebrations, is so delicious that it continues to be a beloved Nara specialty even today.

Let's explore the characteristics and history of persimmon leaf sushi.

Characteristics of persimmon leaf sushi

As the name suggests, persimmon leaf sushi is sushi wrapped in persimmon leaves. After wrapping the sushi in the leaves, it is laid out in a special box and a weight is placed on top to let it rest.

The vinegared rice and persimmon leaves used in persimmon leaf sushi have antibacterial and antioxidant properties, which improve preservation properties and help the sushi last longer.

The appeal of persimmon leaf sushi is that it ripens over time and its taste changes little by little after it is made. The umami of the mackerel and the aroma of the persimmon leaves are transferred to the vinegared rice, giving it a unique and delicious flavor.

When eating persimmon leaf sushi, remove the persimmon leaf. The concentrated flavor of the mackerel and the fragrant aroma of the persimmon leaf will fill your mouth. Persimmon leaf sushi is unique in that it allows you to feel the blessings of nature, from the sea and the mountains, as you eat it.

Persimmon leaves are harvested in large quantities in early summer and preserved by salting, so persimmon leaf sushi can be eaten all year round.

The History of Persimmon Leaf Sushi

The origin of persimmon leaf sushi is unclear, but it is said to have been popular since the mid-Edo period in Gojo City and the Yoshino River basin, which are known for their persimmon production. There are various theories about the origin of persimmon leaf sushi, but we will introduce the most famous ones.

For mountain villages far from the sea, seafood and salt transported up the river were extremely valuable. However, mackerel, which had been salted to improve its preservation, was too salty whether boiled or grilled and inedible. So, salted mackerel began to be thinly sliced and eaten with bite-sized rice balls.

Later, it was made by wrapping it in persimmon leaves to prevent it from drying out, and placing a weight on it to remove excess air and allow it to ripen before eating. Leaving it to sit for a while allows the flavors to blend together, and wrapping it in fragrant persimmon leaves removes the fishy smell, making it a delicious food.

Made from precious seafood, persimmon leaf sushi became a delicacy served only during festivals and celebrations. Later, it began to be made with ingredients other than mackerel, and now it is a beloved Nara specialty that can be eaten all year round.

Nara Tourist Information

Nara, the ancient center of Japan, is home to many buildings and Buddhist statues that have been designated as World Heritage Sites. Here are three popular tourist spots where you can experience the nature and history of Nara.

Horyu-ji Temple

"Horyu-ji Temple" is a temple built by Prince Shotoku during the Asuka period. Along with "Himeji Castle" in Hyogo, it became Japan's first World Heritage Site. The large grounds of Horyu-ji Temple are divided into two parts, the Western Temple and the Eastern Temple. The main Western Temple is famous for being the oldest surviving wooden building complex in the world. Horyu-ji Temple also has many cultural properties, about 200 of which are national treasures or important cultural properties, so there is plenty to see.

Nara Park

Nara Park, which spreads across the eastern part of Nara city, is a vast park covering an area of about 600 hectares. It is a popular tourist spot where you can interact with deer, and many tourists from overseas visit. There are an astounding 1,300 deer in the park. The sight of a group of deer is overwhelming. Nara Park is also known as a "historical park" because it is adjacent to the world heritage sites of Todaiji Temple, Kofukuji Temple, Kasuga Taisha Shrine, and the National Museum.

Naramachi Lattice House

"Naramachi Lattice House" is a tourist spot where a traditional townhouse from Naramachi has been reproduced. The building is divided into the main house, courtyard, annex, and storehouse. It is characterized by its narrow frontage and deep depth. You can feel the way people lived in the past and experience the atmosphere. It is free to enter, so it is recommended as a place to take a break from your stroll. There are benches to sit on and toilets in the rest area. There are also some great places to eat around "Naramachi Lattice House".

How to get to Nara

There are various ways to access Nara. Here are some recommended ways to access the area. Travel time may vary depending on the season and weather.

If you are heading to Nara from Kansai Airport or Itami Airport in Osaka, you can take a direct bus and arrive in about 1 hour and 30 minutes. If you are heading from JR Osaka Station to JR Nara Station, it will take about 50 minutes.

If you are heading to Nara from Tokyo on the JR line, you will arrive in about 3 hours and 30 minutes. Take the train from JR Tokyo Station to JR Kyoto Station (about 2 hours and 45 minutes), and then from JR Kyoto Station to JR Nara Station (about 45 minutes).

If you take the JR train from Nagoya to Nara, it will take about 1 hour and 30 minutes. Take the train from JR Nagoya Station to JR Kyoto Station (about 30 minutes), and from JR Kyoto Station to JR Nara Station (about 1 hour).

If you are heading from Kobe to Nara, it takes about 1 hour and 30 minutes from Hanshin Kobe-Sannomiya Station to Kintetsu Nara Station.

We also recommend taking a leisurely drive to Nara. Find the best way to get there.

Location of Nara Prefecture

summary

Persimmon leaf sushi, which was once served as a delicacy at festivals and celebrations, is so delicious that it continues to be a beloved Nara specialty even today.

Persimmon leaf sushi is typically made with mackerel, but nowadays it is made with a variety of ingredients such as sea bream, conger eel, octopus, and shrimp. Easy-to-eat bite-sized pieces are also sold, so you can enjoy comparing different varieties.

If you visit Nara, be sure to try persimmon leaf sushi.

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