Kumano-Style Whole Pacific Saury Sushi: Carrying 1,500 Years of Tradition
In Shingu City, Wakayama—facing the Kumano Sea—a local specialty known as sanma sushi has been passed down for over 1,500 years. In times before refrigeration, abundant Pacific saury was preserved with salt and vinegar, a practical wisdom that balanced preservation with flavor.
“Whole Sanma Sushi” by Jofuku Sushi carries this tradition into the present day. Using an entire fish from head to tail, its striking presentation reflects the celebratory dishes once served on festive and special occasions.
Meticulous Back-Cutting and Overnight Maturation
Its defining feature is the back-cutting technique, designed to preserve the rich flavor of the belly. Each rib bone is carefully removed by hand, resulting in a smooth, refined texture.
Prepared using traditional methods, the fish is gently cured with salt and vinegar, then left to rest overnight to deepen and harmonize the flavors. The house-blended vinegar, vinegared rice, and the natural richness of the saury come together in perfect balance, revealing greater depth with every bite.
Pure Craftsmanship Without Additives
No preservatives or artificial coloring are used. At Jofuku Sushi, the flavor is achieved solely through the quality of ingredients and the skill of the craftsmen.
The mellow acidity of aged vinegar is complemented by a finishing touch of yuzu vinegar, leaving a clean and refreshing aftertaste. Though understated in appearance, each piece embodies the sea, daily life, and passage of time in Kumano.
A quietly elegant regional sushi from Wakayama—crafted to be shared across Japan.
