Kakinoha-zushi

Kakinoha-zushi is pressed sushi associated with Nara Prefecture, especially Gojo and Yoshino. A slice of fish is placed over vinegared rice, wrapped in a persimmon leaf and pressed. Salt-cured mackerel is a familiar topping, while salmon, sea bream and grilled conger eel also appear. The leaf imparts an aroma and is removed before the fish and rice are eaten.^[1][2]

The dish developed in inland communities where salted mackerel arrived from the coast along trade routes. Earlier fermented forms differed from today's vinegared-rice preparation, and the exact date of origin is uncertain. Kakinoha-zushi was served at festivals and other special gatherings. It later became known as an ekiben, a packed railway meal, and is now sold by specialist producers as well as for gift-giving.^[1][2]