Persimmon Leaf Sushi

Preserved Food from Yoshino-Gojo Region

Persimmon leaf sushi is a preserved food born in the mountainous areas of Yoshino-gun at the foot of Yoshino Mountain and Gojo City. Salted mackerel thinly sliced on vinegared rice, wrapped in persimmon leaves to make pressed sushi. Using tannic acid in persimmon leaves' antibacterial properties, it was born from ancestral wisdom to safely eat seafood in mountain areas.

Distinctive Eating Style

Persimmon leaf sushi is eaten after removing the leaf. The deep flavor of pickled mackerel's umami, vinegared rice's acidity, and persimmon leaf's aroma in harmony can be enjoyed.

Major Persimmon Leaf Sushi Shops

Many specialty shops in Nara Prefecture including "Kakinoha Sushi Yamato," "Kakinoha Sushi Tanaka," and "Izasa." Purchasable at Nara Station and some supermarkets, beloved as standard Nara souvenirs.

Seasonal Variation

Fresh persimmon leaves are used in summer (July-August), while frozen stored leaves are used in autumn-winter. The aroma and color varying by persimmon leaf variety, and flavor changes by season, are also Persimmon Leaf Sushi's charms.