Dish

Iwakunizushi

Rockfish sushi

Iwakunizushi is made by first making a thin omelette and then wrapping it around sushi rice and toppings, such as shrimp or eel. The omelette is then cut into small pieces and served with soy sauce and wasabi. Iwakunizushi has a unique texture and flavor, with the omelette adding a slightly sweet taste to the dish.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Iwakunizushi originated in the Iwakuni region of Japan in the 17th century. It was a popular food among the samurai and was often served at special occasions. Today, it is still popular in the Iwakuni region and is also available in sushi restaurants throughout Japan.

Dietary considerations

Iwakunizushi is not suitable for those with an egg allergy or intolerance, as it contains a thin omelette. It is also high in sodium due to the soy sauce.

Variations

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

Presentation and garnishing

Iwakunizushi 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 iwakunizushi, it is important to use a small amount of soy sauce and wasabi, as the omelette adds a sweet taste to the dish.

Side-dishes

Iwakunizushi 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.