Iwakuni Sushi

Iwakuni Sushi is a type of oshi sushi, where the ingredients and seasoned rice are pressed into large wooden molds called oshi sushi bako. This traditional type of sushi originates from the city of Iwakuni in Yamaguchi Prefecture and is also known as Tonosama Sushi 殿様寿司, which means “Lord's Sushi.” Iwakuni sushi is pressed into rectangular shapes and then cut into small, bite-sized pieces. For the preparation of iwakuni sushi, seasoned rice is layered into a wooden mold along with various ingredients such as salted fish (usually mackerel or salmon), eggs, vegetables, and mushrooms. Each layer is firmly pressed down to create a dense and compact structure. After pressing, the sushi is cut into small, rectangular pieces and served.

There are several theories about the origin of iwakuni sushi. One theory suggests that it was developed by Hiroie Kikkawa, the first Daimyo of the Iwakuni Clan, as a durable food for battles and later spread among the townspeople. Another theory suggests that it was developed during the Shinyo-sai Festival, held every 33 years at the Shiio-Hachiman Shrine, when the Iwakuni-Han mandated that no open fires be used during the day.