Wakayama prefecture wide area
Sanma sushi: Kumano Kinan Coast
Saba sushi: Kishu coastal area Mainly Wakayama northwest part
"Sanma : Autumn
Saba sushi : All year round
Ayu sushi : From summer to autumn
Mehari sushi : All year round"
Takana, Sanma, Saba, Small fish caught in Wakayama coast such as Ayu
Sushi had developed as a means to preserve fish and vegetables.
When you say ""sushi"" today, you mostly mean nigirizushi or hakozushi: you add vinegar to white rice, couple it with fresh fish, and eat it without much delay. However, the old-style sushi, called ""narezushi"", is made by preserving salted fish and rice together in a barrel, allowing it to ferment with lactic acid and gain a natural sour taste.