Konoshiro-zushi is a traditional local dish from the Kumihama Bay area in northwestern Kyoto Prefecture. Unlike conventional sushi, which uses vinegared rice, this distinctive regional specialty is made with seasoned okara (soybean pulp) stuffed inside a whole fish.
Kumihama Bay is a brackish-water lagoon known for its beautiful scenery. To the north, a sandbar called Shotenkyo stretches along the coast, separating the bay from the open sea and creating a striking natural landscape.
For generations, local households have prepared konoshiro-zushi using fresh gizzard shad caught in the bay. From autumn through winter, when the fish becomes rich and fatty, it is split along the back and marinated in vinegar. The cavity is then filled with seasoned okara instead of sushi rice.
The result is a refreshing dish that highlights the rich flavor of the fish while offering a distinctive texture from the seasoned soybean pulp. If you visit the Kumihama area during the colder months, be sure to try this traditional taste of the Tango region.
November to March