Saga Local Cuisine: Sukozushi

Hey everyone! Let’s talk about a special kind of sushi from Saga Prefecture – Sukozushi. This isn’t your everyday sushi; it’s a boxed sushi with a colorful array of toppings, showcasing the local flavors of Shiraishi Town. With a history stretching back over 500 years, Sukozushi is a dish deeply connected to the area’s rich agricultural heritage and the warm hearts of its people.

Dish Name: Sukozushi

• Region / Location: Shiraishi Town, Saga Prefecture.
• Primary Area of Tradition: Shiraishi Town.
• Main Ingredients: Rice.

How It’s Eaten / Served

To make Sukozushi, the rice is cooked with salt and konbu (kelp). This cooked rice is then mixed with a vinegar seasoning and packed into a wooden box called a “morofuta”. The sushi is cut into squares and topped with a variety of ingredients like bamboo shoots, Narazuke pickles, grilled mudskipper (though eel or shrimp are often used as substitutes), thin strips of egg, and shiitake mushrooms, burdock root, and carrots cooked in a sweet and savory sauce. Finally, it’s garnished with mitsuba (Japanese parsley) and minced red pickled ginger. While the toppings can vary by season and household, they always feature the bounty of the Ariake Sea and the local mountains. Sukozushi is served by cutting it into portions with a spatula.

Cultural Background and Preservation

Shiraishi Town, facing the Ariake Sea, is blessed with abundant nature, including mountains, plains, the sea, and rivers. The Shiraishi Plain, in particular, is a fertile area for agriculture, thanks to repeated land reclamation projects from the medieval period to the present day. Rice has been cultivated here for many years, with a focus on quality improvement. According to local legend, over 500 years ago, the lord of the Suko area in Shiraishi Town cared deeply for the local farmers and worked hard to improve rice production. Thanks to his efforts, the rice gained national recognition as “sushi rice” and “sake brewing rice”. Out of gratitude, the people of the area created sushi using local seafood and mountain vegetables and presented it to the lord. This sushi, known as “Sukozushi,” has been passed down through generations and remains an essential dish for celebrations. Its distinctive boxed style and the simple flavors of its local ingredients are part of its charm. Originally, grilled mudskipper was a key ingredient, but due to its limited availability, shrimp or konoshiro (gizzard shad) are often used instead.

Sukozushi was traditionally served during festivals, to welcome visitors to local temples like Nichirinzan Suidoan Anpukuji, and to celebrate the return of married daughters. Today, it continues to be a point of pride, served to guests at local festivals and celebrations.

Besides being made at home, Sukozushi can also be purchased at roadside stations, direct sales shops, and supermarkets in Shiraishi Town. Local elementary and junior high schools, as well as high schools and junior colleges in Saga Prefecture, also include Sukozushi preparation in their local cuisine classes.

Additional information:

• Konbu (昆布): Kelp, a type of seaweed used in Japanese cuisine.
• Morofuta (もろぶた): A wooden box used for preparing and shaping sushi.
• Narazuke (奈良漬): Pickled vegetables, often made from gourds.
• Mitsuba (三つ葉): Japanese parsley, an herb with a distinctive flavor.