食道外行人向曹銘宗先生致敬 ，只因 為 SABA 魚是小孩時常聽的：Saba sushi (Saba-zushi) is Kyoto's signature pressed mackerel sushi,

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伊豆壽，一家鯖魚壽司店 - 我的京都町屋

鯖魚壽司（Saba-zushi）是京都的招牌壓制鯖魚壽司，其製作方法是將日本海的鯖魚用鹽和醋醃製，然後用米飯壓製而成，通常用海帶或竹葉包裹，沿著“鯖魚公路”運往內陸京首府都。這種獨特、酸甜可口的美味佳餚以其醃製魚肉、足量的米飯和傳統做法而聞名，伊豆壽和花折等知名店鋪都提供經典的鯖魚壽司。

介紹：

類型：一種押壽司（壓制壽司）。

食材：鹽醃醋漬鯖魚片，鋪在醋飯上。

特色：通常會加入一層海帶（昆布）以增加鮮味，用竹葉包裹，由於其本身的味道鮮美，通常不蘸醬油食用。

歷史意義：

起源於京都，最初是為了方便人們享用遠離海洋的新鮮魚類而發展起來的。

鯖魚經過醃製後，沿著被稱為“鯖魚公路”的路線從沿海地區運往京都。

食用方式：

被壓製成長方形塊狀或條狀（棒壽司）。

份量比一般的握壽司更大，有時也更粗獷一些。

京都哪裡可以品嚐到棒壽司：

伊豆：以須形壽司（魚形鯖魚壽司）而聞名。

花折：位於下鴨神社附近，專營經典的鯖魚壽司。

朝日屋：位於岩清水八幡宮附近，是一家歷史悠久的熱門餐廳。

AI Overview

Saba sushi (Saba-zushi) is Kyoto's signature pressed mackerel sushi, historically made by preserving mackerel from the Sea of Japan with salt and vinegar, then pressing it with rice, often wrapped in kelp or bamboo leaves for transport along the "Mackerel Highway" to the inland capital. This distinct, tangy, and flavorful delicacy is known for its cured fish, generous rice portion, and traditional preparation, with famous shops like Izuu and Hanaore offering classic versions. 

What it is:

• Type: A type of oshizushi (pressed sushi).
• Ingredients: Salt-cured and vinegar-marinated mackerel fillet layered over vinegared rice.
• Distinctive Features: Often includes a layer of kelp (kombujime) for added umami, wrapped in bamboo leaves, and served without soy sauce due to its inherent flavor. 

Historical Significance:

• Developed in Kyoto as a way to enjoy fresh fish far from the sea.
• Mackerel was salted and transported from the coast via routes known as the "Mackerel Highway". 

How it's served:

• Pressed into rectangular blocks or logs (bo-zushi).
• Served in larger, sometimes rustic, portions than typical nigiri sushi. 

Where to try it in Kyoto:

• Izuu: Famed for sugata-zushi (fish shaped like a mackerel).
• Hanaore: Specializes in classic sabazushi near Shimogamo Shrine.
• Asahiya: A long-standing favorite near Iwashimizu-hachimangu Shrine.