Okayama Barazushi

Okayama barazushi is a gorgeous scattered sushi generously topped with seafood from the Seto Inland Sea and seasonal vegetables over vinegared rice. It is said to date back to the Edo period, when frugality laws limited meals to one soup and one dish, so locals mixed fish and ingredients into the rice to make a lavish dish look modest.

Highlights

Mamakari, spanish mackerel, shrimp, and conger eel are joined by clams, bamboo shoots, and lotus root for festive color, creating a plate as beautiful as a painting. A single dish lets you savor the bounty of the Seto Inland Sea, making it a celebration staple.

Enjoying the Seasons

The ingredients change with the seasons, with spanish mackerel and bamboo shoots in spring and mamakari in autumn. It is also a home-cooked dish prepared for events and to welcome guests.

Access and Basic Information

You can enjoy it at regional restaurants around JR Okayama Station, and it is also sold as a station bento and souvenir. It makes a nice takeaway keepsake for your trip.

A Quick Tip

With so many toppings, admire the colorful arrangement first before mixing, then savor it little by little.