Kakinohasushi is a local sushi in Yoshino area in Northern Nara prefecture. It used to be the feast for Natsumatsuri (Summer Festival). You may think of sushi quality in summer, but kakinohasushi will not rot easily. It is because mackerel is salted and vinegar and kakinoha keep sushi from rotting.

Kakinohasushi is said to be eaten since Edo period at Nara and Ishikawa prefecture. Mackerel, salmon, shiitake mushroom, and conger eel are usually used in Nara prefecture as Kakinohasushi.

Heiso is long lasting restaurant at Yoshinocho since 1861. Kakinohasushi condenses its taste as leaving it a day.

Kakinoha leaves are best leaves to use because it does not have a scent all its own and leaves include ingredients called tannin (polyphenol) which controls high blood pressure lower. So, it is effective to keeping sushi fresh. Also, kakinoha leave’s size and strength was the best to rap sushi.

You should also try oshizushi of sweetfish. It is the sushi which is as valuable as the best present since the past.

Though it is said not to rot as fast as other regualr sushi, Hiraso recommend eating Kakinohasushi within 3 days to keep the best quality of sushi.

■Hiraso Nara branch
Address: 30-1, Imamikado-cho, Nara-shi, Nara
Access: 10 minute walk from Nara station
Hours: 11:00-21:00
Holidays: Mondays