Vegan Sushi with Jerusalem Artichoke and Wasabi Greens

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

Fresh Jerusalem artichokes, naturally grown at marufarm in the satoyama area of Aoidani, Imizu City, are sliced raw and layered over formed sushi rice together with wasabi greens lightly blanched in hot water. The sushi rice is a blend of naturally cultivated Isehikari rice and ancient red rice grown at marufarm.

The crisp texture of the Jerusalem artichoke is followed by gentle acidity from yuzu and rice vinegar, with a clear finish of ginger. True to Chef Matsusaka’s words, “I didn’t want to make a vegetable sushi that’s healthy but predictable,” this vegan sushi delivers a satisfying sense of completeness well beyond expectations.

“For the lingering flavor of root vegetables, I recommend pairing it with Tamaasahi Hojun Junmai Yamabuki, a sake with refreshing acidity and a sense of maturity,” the chef says.

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