Bouze Sugatazushi

This is a whole fish sushi made using a butterfish, called bouze in Tokushima, in its entirety. The opened fish is cured with sudachi vinegar and the like, then filled with sushi rice to finish. It is a local dish made in each household as a treat for autumn festivals.

Highlights

Its bold appearance using a whole fish is a defining feature, brightening celebratory occasions. The refreshing tartness of sudachi harmonizes with the fat of the fish, resulting in an elegant flavor. The way the seasoning differs slightly by region and household is also part of the charm.

Enjoying the Seasons

Autumn, when bouze is in season, is the time to eat it, coinciding just with the season of autumn festivals across the area. Savored as a festival treat, it lets you feel the depth of Tokushima food culture.

Access and Basic Information

It can be enjoyed at local cuisine restaurants and sushi shops in Tokushima City, and at farm stands in autumn. It is sometimes served at eateries around JR Tokushima Station, so visiting during the peak season is recommended.

A Quick Tip

Since the tartness of sudachi comes through, it is plenty on its own. Savored in peak autumn along with the atmosphere of a local festival, it is exceptional.