Back then, it is said that fishermen in Wakayama had come and sold salted mackerels to Nara to make money for paying land taxes frequently. But I heard that those were too salty to eat as it is, so the majority of them had come to eat it with rice, therefore, locals came up with Kakinoha-zushi(柿の葉寿司) in the Edo era.
The mackerel-sushi is wrapped in persimmon leaf which is called 柿の葉 in Japanese. The reason why it is wrapped in persimmon leaf is that it is anti-bacterial. Salt, vinegar and persimmon leaf, those are enhancing antibacterial, so it is preserved for a while. I think it is great wisdom in rural. That’s why Kakinoha-zushi had been a specialty of Nara now.
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