Dish

Battera

Press-boxed mackerel sushi

Battera is made by first marinating mackerel in vinegar and salt. The fish is then layered with sushi rice and pressed together using a special wooden mold. The mold is then removed, and the battera is cut into small rectangles. Battera has a unique texture and flavor, with the vinegar and salt giving the fish a tangy taste. It is often served with soy sauce and wasabi.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Battera originated in Osaka in the early 19th century and was originally made with sardines. It was a popular food among the working class and was often eaten as a quick and easy meal. Today, it is still popular in Osaka and is also available in sushi restaurants throughout Japan.

Dietary considerations

Battera is not suitable for those with a gluten intolerance or allergy, as it contains soy sauce. It is also high in sodium due to the marinating process.

Variations

There are many variations of battera, depending on the type of fish used and the seasoning. Some versions are more sour than others, and some are more salty. Some restaurants also serve battera with a variety of toppings, such as pickled vegetables or grated daikon radish.

Presentation and garnishing

Battera is typically served on a small plate or dish. It is often garnished with a small amount of grated daikon radish or a sprinkle of sesame seeds.

Tips & Tricks

When eating battera, it is important to use a small amount of soy sauce and wasabi, as the fish has a strong flavor on its own. It is also important to eat it quickly, as the rice can become dry if left out for too long.

Side-dishes

Battera is often served with a side of pickled vegetables, such as cucumber or daikon radish. It can also be served with a bowl of miso soup or a small salad.