Local specialties
Hako Sushi
- 27Osaka
Your tasting map
- 27Osaka
Dish log
An Osaka pressed sushi in which sushi rice and toppings such as sea bream, shrimp, anago (conger eel) and tamagoyaki (rolled omelet) are layered in a wooden frame, pressed and cut into bite-size pieces.
Dish profile
About this dish
- Main ingredients
- rice, egg, sea bream, shrimp, anago (conger eel)
- History and origin
- Based on the pressed sushi of mackerel and horse mackerel popular with ordinary people, the Senba sushi shop "Yoshino Sushi" is said to have devised hako sushi using sea bream, shrimp and anago in the Meiji era. Also called "Nisun Rokubu no Kaiseki" (two-sun-six-bu kaiseki), it was favored by the merchant patrons of Senba as a bento for intermissions at the theater and as a gift, and spread throughout Osaka as a dish for entertaining guests.
- When it is eaten
- It is eaten as an accompaniment to theater such as kabuki and rakugo, and as a feast on special occasions.
- How it is eaten
- It is cut into bite-size pieces and served arranged in a box. Its flavor does not easily deteriorate over time, and letting it sit for a while after making is said to let the flavors of the sushi rice and toppings blend.
Sources
- 大阪寿司 大阪府 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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