Where does the name “battera” come from?

While not often seen in Tokyo, “Whole mackerel sushi” is popular in Kyoto and Osaka. This is pressed sushi made by placing vinegared saba (mackerel) on top of sushi rice and shiroita-kombu (kelp that has been lightly shaved down) on top of that, and is normally called “battera” in Kansai.

It would make sense to call it saba pressed sushi, but a customer actually came up with this weird name, “battera”.

Around 1890, there was an exceptionally large number of konoshiro (gizzard shad) fish for the year. A sushi restaurant took notice of the cheap konoshiro, butterflied it, made it into fukin-jime, then sold it in this shape that resembled a boat. Apparently it used to look more like a boat than the present-day battera.

As the Portuguese word for “boat” is “batela”, someone started ordering by saying things like, “Give me a couple of battera.” Eventually battera became the official name.

Before long, konoshiro hauls dropped and so it was replaced with saba. Also, in order to preserve moisture, sushi chefs started to wrap it in kelp sent by ship from Hokkaido. The shape now is a long, skinny rectangle and it no longer resembles a boat, but the name remains.

We hope this information will be helpful.

Revision date: August 12, 2021

What is Masuzushi?

The origin of Masuzushi dates back about 300 years. Apparently, in 1717 it was first presented as Ayu narezushi (narezushi is a traditional food, said to be the original form of sushi and made from lactic fermentation of fish) to the third-generation feudal lord, Toshioki Maeda, by Shinpachi Yoshimura, a feudal retainer of Toyama who excelled in cooking skills. Toshioki liked the dish very much and assigned the role of vinegaring Ayu to Shinpachi. After that, it is said that the same narezushi was presented to the eighth shogun of the Tokugawa shogunate, Yoshimune Tokugawa, and that Yoshimune was extremely pleased with it.

Shinpachi’s ayuzushi was made through the painstaking process of washing salt-preserved ayu with sake, then pickling it for around 12 days, removing the rice the day before it was to be served, then adding new rice that had been flavored with sake and salt.

This transformed to the present-day Masuzushi in the late Edo period, when the amount of vinegar was increased. Hayazushi, in which vinegar is added to rice for a quick meal, became popular, and Sakuramasu started to be used instead of Ayu, These factors seem to have contributed to how it transformed into the Masuzushi we see today.

It is made by first filleting fresh Sakuramasu into three pieces and removing the skin and bones, then cutting into 3 mm thick strips. These strips are sprinkled with salt and left for 3 to 5 hours before being washed with a vinegar mixture made of salt, sugar and other seasonings (water is never used for this). The type and amount of seasonings mixed with the vinegar at this time is a secret and determines the house flavor of the restaurant or family. Sakuramasu that has marinated for 1 to 2 hours in the vinegar mixture is placed on sushi rice in the container, then held down with weights to press for several hours to complete the Masuzushi.

Long ago, it was only made with Sakuramasu caught in Jinzu River, so it was made between April and July. However, due to reasons such as a dam being built upstream and water pollution, Sakuramasu produced outside the prefecture and imported Masu (trout) is used now, and it is made year-round.

We hope this information will be helpful.

Revision date: August 3, 2021