Local specialties
Iwakuni Sushi
- 35Yamaguchi
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- 35Yamaguchi
Dish log
A pressed sushi from Iwakuni City, Yamaguchi Prefecture, made by stacking layers decorated with shredded thin omelet, vinegar-pickled Iwakuni lotus root (a local specialty), and other toppings, then weighting it down.
Dish profile
About this dish
- Main ingredients
- rice, fish, egg, shiitake mushrooms, lotus root
- History and origin
- It is also called "Tonosama Sushi" (the lord's sushi) from a tradition that it was presented to Lord Kikkawa, lord of the Iwakuni Domain, in the Edo period and pleased him, and it is said to have been devised as a food that was easy to carry up to the castle on the mountain. Stacked in three to five layers, it has been made as a celebratory gift and as a tribute offering.
- When it is eaten
- It has been handed down since the days of the domain as a dish served at celebrations.
- How it is eaten
- In a wooden sushi frame, chisha (lettuce) leaves and sushi rice mixed with ground fish such as aji (horse mackerel) are stacked in layers, decorated with toppings for color, and pressed under a weight, then cut into squares one serving at a time and served.
Sources
- 岩国寿司 山口県 | 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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- VegetarianNo direct clue found (this does not mean suitable)
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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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