Making Delicious Mehari-zushi: Traditional Japan in Your Hands

Have you ever heard of Mehari-zushi? It’s a kind of sushi that’s famous in the southern part of Mie Prefecture around Kumano City. When you hear the word “sushi” you probably think of fish on rice, but this is different. It’s more like onigiri, the famous Japanese rice ball, but instead of dried seaweed, you wrap it in pickled mustard green leaves. 

Mehari-zushi was originally eaten for lunch by locals who worked up in the mountains or in the rice fields. Nowadays they’re about the size of a fist but they used to be surprisingly big—as big as a softball! When hungry diners tucked into them, they had to open their mouths wide, which also made their eyes pop open. This is the derivation of the name Mehari-zushi in Japanese: eye-catching sushi. 

I love anything and everything Japanese food related so I was excited to try  

Mehari-zushi for myself in Kumano. However, I didn’t want to just eat it, I wanted to try making it too, just like the folks in days of old. To make this dream come true, I headed down to a spot called Kumano Kodo - Omotenashi-kan. 

Located only a 10-minute walk from Kumanoshi Station and along a bus line that also goes to a number of other main Kumano tourist spots, Kumano Kodo - Omotenashi-kan is inside a 130-year-old kominka, a Japanese folk house. Although it’s been renovated, it still retains a historic feel and was the perfect place to try making such a traditional and local delicacy.  

You need to make a reservation over the phone beforehand. It’s ¥1200 per person and the restaurant can handle groups of up to eight people. The experience takes around 30 minutes. They also serve light fare should you want to eat something else.  

Visit their website for more information (Japanese): http://kumano-kankou.com/?p=3083. 

I have to say, I was a little nervous sitting down to try to make Mehari-zushi for myself. I didn’t have to be nervous though, as it was a fun experience. Plus, I got to eat what I made! 

Here’s how to make Mehari-zushi: 

First, place the mustard green leaf in the palm of your hand. The leaf is surprisingly thin and delicate so when you spread it out be careful not to tear it. You’d think this would be a simple thing to do but it was a fun challenge to get it spread out properly. 

Finally, roll up the bottom half, being sure to tuck and pull lightly to create the perfect shape. Pulling it just so, it reminded me of watching someone get dressed in a kimono. 

All finished. Let’s eat! 

I ate my Mehari-zushi inside the Kumano Kodo - Omotenashi-kan but they also do take out, perfect for a picnic down by the local seaside. And lucky me, it was right in the middle of Hinamatsuri (Girl’s Day) season, so the facilities were decorated with tons of cute Hina dolls, dressed like courtiers from ancient Japan. 

Omotenashi-kan does more than just Mehari-zushi making. They sell all kinds of wonderful souvenirs and special local products, like mikan juice. If you’ve never tried a Japanese mikan, you’re in for a treat. Like a miniature sweet orange, it’s my favorite Japanese fruit. It’s a specialty of Kumano and there are places selling delicious-looking mikan along the route between the station and Kumano Kodo - Omotenashi-kan.