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.

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You get to explore the seafood from Mutsuwan at the Aomori local cooking bar “Dharma”. Also has their local brand of sake. The owner chef cooks with thoughtful feelings. You can enjoy the four seasonal seafood with the delicious local brand sake, in a store where its basic theme is “Japanese style (wa)”.

The plate of heaped osashimi straight from Mutsuwan

Mozuku vinegar

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