Vegan Chirashi Sushi

This vegan chirashi sushi was created by Chef Koushu Matsusaka of Sate, Hitsuji ni Modorutoshiyou inside WINE LAB., located near the south exit of Takaoka Station in Toyama Prefecture.

On top of what Chef Matsusaka calls the “main character,” the vinegared rice, he sprinkles bite-sized hime age tofu, naturally grown turnips from marufarm, a satoyama farm in Aoidani, Imizu City, Toyama, along with edible snapdragon flowers from the Tateyama area and pepper cress grown in Tateyama, adding color and a gentle spicy accent.

No animal-based ingredients commonly found in chirashi sushi, such as tuna, shrimp, salmon roe, shredded egg, or imitation crab, are used.

The vinegared rice is a blend of naturally grown Isehikari rice and ancient red rice cultivated by marufarm. Drawing on his roots in Kochi Prefecture, where vegetable-focused sushi such as konnyaku sushi is part of everyday food culture, Chef Matsusaka builds this dish on techniques he has known since childhood. The result is a vegan-style chirashi sushi that reflects his strengths and brings quiet color to everyday dining.

Restaurant Information

Sate Hitsuji ni Modorutoshiyou
Address: 5-4-7 Ekinan, Takaoka City, Toyama Prefecture (inside WINE LAB.)

Chef Profile

Chef Koushuu Matsusaka was raised in a family deeply connected to food culture: his paternal relatives were fishermen, his maternal side farmers, and his great-uncle a head chef of Japanese cuisine. Immersed in rich food traditions from an early age, he began helping at his great-uncle’s restaurant around the age of 10.

After graduating from high school, he studied agriculture in the United States. Upon returning to Japan, he gained experience at Italian restaurants and specialty Japanese tea cafés, among others. After working with an executive chef on course development at a hotel in Shiga Prefecture, he relocated to Toyama, where he founded Sate Hitsuji ni Modorutoshiyou, a restaurant designed to enrich everyday life through food.

Photo by Kenta Nakashima