Myoga Sushi

Myoga sushi is a type of pressed sushi made with Ozanami myoga, a traditional variety of Japanese ginger bud grown in the Ozanami district in southern Toyama City.

Originally, freshly cooked rice was seasoned into vinegared rice, mixed with chopped myoga and flaked river fish, and served in bowls. It was prepared as a local dish for ceremonial occasions such as the memorial day of Shinran on January 16, as well as Ho-onko, a Buddhist service honoring his legacy, and for local festivals. When the pressed sushi style wrapped in bamboo leaves was introduced, it gradually gained popularity as a souvenir.

Today, myoga sushi is made by mixing myoga that has been carefully pickled in sweet vinegar for about three months with locally grown Koshihikari rice, salted trout finely chopped and marinated in sweet vinegar, and green shiso leaves. The mixture is placed into a mold and pressed under weight for about one hour. This pressed sushi is available year-round.

In home cooking, however, Ozanami myoga is often used as an ingredient in chirashi sushi during its harvest season, which runs from August to October.

Whether enjoyed as pressed sushi or chirashi sushi, myoga sushi is prized for its crisp texture, fragrant aroma, gentle sweetness, and refreshing acidity.

Photo by Kenta Nakashima