Bōze no Sugata Sushi(bōzenosugatazushi)

Bouze no sugata sushi is a traditional sushi specialty from Tokushima Prefecture in Japan. This dish uses a whole butterfish (イボダイ, ibodai), also known as bouze, which is prepared in its entirety. The fish is deboned and marinated in vinegar before being filled with seasoned sushi rice and pressed into shape. bouze no sugata sushi is deeply rooted in the culinary tradition of Tokushima and is often prepared during the autumn months when the fish is in season.

For preparation, the fish is cut along the back and deboned, but the head and tail remain intact. The fish is then marinated with a mixture of rice vinegar, sugar, and salt. After that, it is filled with sushi rice and lightly pressed. Finally, the dish is often garnished with sudachi, a small, sour citrus fruit, to give the sushi a fresh note.

In Tokushima Prefecture, it is customary to prepare bouze no sugata sushi at home and enjoy it during autumn festivals. This dish is commonly available not only in restaurants but also at station kiosks and supermarkets.