Oshizushi "pressed sushi," (押し寿司), also known as hako-zushi, "box sushi" (箱寿司).
In contrast to Edomae-zushi from Edo/Tokyo, oshizushi is Osaka's contribution to the sushi world. Sushi rice and seafood are pressed in a rectangular wooden box (oshibako) and then cut into slices. The chef lines the bottom of the mold with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. That block is next cut into bite-sized pieces. In oshizushi, all the ingredients are either cooked or cured and different from nigirizushi raw fish is never used.
[Selection of oshi-zushi}
Osaka is especially famous for battera (バッテラ), a pressed sushi of mackerel (saba). The name has been derived from the Portuguese word "batteira," boat. The vinegared mackerel is topped with a transparently this slice of konbu.
[Battera]
Not all oshizushi are from Osaka. Two other famous types are:
- Kakinoha-zushi, from Nara and Wakayama prefectures. Sliced mackerel, sea bream or salmon is added to bite-sized vinegared rice, and then wrapped in persimmon leaves (kaki-no-ha) and pressed. The persimmon leaves are removed when eating. They are thought to have an antibacterial effect, and help preserve the sushi. To soften the leaves, they are pickled in salt.
- Masuzushi, from Toyama. Bamboo leaves (sasa) are placed around the base of a round container, and covered with a layer of vinegared rice. On top of this are placed slices of trout (masu) that have been salt-pickled and seasoned. The sasa leaves are folded over the top and then a weight is placed on top to press the sushi into a firm cake.
[Kakinoha-zushi]
Photos own work.
Japanese Food Dictionary