Local specialties
Bouze no Sugata Sushi
- 36Tokushima
Your tasting map
- 36Tokushima
Dish log
A sugata-zushi (whole-fish sushi) for Tokushima's autumn festivals in which bouze (ibodai, Japanese butterfish), split open along the back, is wrapped around sushi rice.
Dish profile
About this dish
- Main ingredients
- bouze (ibodai, Japanese butterfish)
- History and origin
- In Tokushima, sugata-zushi, sushi made while keeping the shape of the fish, is a ceremonial food during the autumn festival season, and bouze, once considered a high-end fish, was mainly used. Bouze is a white-fleshed fish caught from summer to autumn; in recent years the catch has declined, and it is increasingly made with mackerel or Pacific saury.
- When it is eaten
- It is served at autumn festivals along with sekihan (red bean rice), kakimaze-zushi (mixed sushi), clear soup, and amazake. In recent years it has also appeared in supermarkets during the autumn festival season.
- How it is eaten
- Bouze split open along the back and cured with salt and vinegar is wrapped around sushi rice shaped to match its size, then pressed under a weight to make pressed sushi. It is also eaten as "bouze nigiri," with slices of the fish formed together with sushi rice.
Sources
- ボウゼの姿寿司 徳島県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
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