Meharizushi, a cherished specialty from Wakayama Prefecture’s Kumano region, is a rustic yet flavorful type of sushi that captures the heart of Japan’s countryside cuisine. This traditional dish consists of sushi rice balls wrapped in pickled takana (mustard greens), offering a tangy, slightly spicy contrast to the mildly sweet, vinegared rice. Historically, meharizushi was a hearty bento lunch for farmers and mountain workers, its large size earning it the name “wide-eyed sushi” (from me wo miharu, meaning to open one’s eyes wide), either due to its impressive portion or its deliciously surprising flavor. Today, it’s a popular souvenir and ekiben (train station bento) in Wakayama and neighboring Nara and Mie prefectures, often enjoyed as a snack or light meal. With its vegan-friendly ingredients and simple preparation, meharizushi is perfect for home cooks looking to explore regional Japanese flavors. This recipe guides you through creating authentic Wakayama-style meharizushi, with tips to balance the umami-packed takana and fluffy rice.
Below is a detailed, step-by-step recipe, written in an inviting blog style, to help you bring this Wakayama classic to your kitchen.
Ingredients (Makes 8-10 Meharizushi Rice Balls, Serves 4-6)
For the Sushi Rice:
- 2 cups sushi rice (short-grain Japanese rice, such as Koshihikari)
- 2 ¼ cups water (for cooking rice)
- ⅓ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds (optional, for mixing into rice)
For the Pickled Takana:
- 200g fresh takana (Japanese mustard greens, or substitute with Swiss chard or mustard greens)
- 2 tablespoons salt (for initial salting)
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tablespoons sake (optional, for depth)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 small piece kombu (kelp, about 2×2 inches, optional for umami)
Optional Add-Ins for Rice:
- ¼ cup finely chopped pickled takana stems (from the pickling process)
- 1 tablespoon finely chopped pickled ginger
- 1 tablespoon finely chopped shiso leaves or scallions
For Serving:
- Soy sauce (optional, for dipping)
- Pickled ginger (optional, for garnish)
Equipment:
- Medium saucepan or rice cooker
- Large shallow bowl (preferably wooden or glass for rice)
- Large bowl or container (for pickling takana)
- Small saucepan (for pickling marinade)
- Colander
- Clean kitchen towel or cheesecloth
- Small bowl of water (for handling rice)
- Plastic wrap (optional, for shaping)
Step-by-Step Recipe
Step 1: Prepare the Sushi Rice
The sushi rice in meharizushi is the soft, sticky base that balances the bold, tangy takana. Proper seasoning is key to achieving the right texture and flavor.
- Rinse the Rice: Place 2 cups of sushi rice in a fine-mesh strainer or bowl. Rinse under cold water, gently stirring with your hand, until the water runs clear (about 2-3 minutes). This removes excess starch to prevent a gummy texture. Drain well.
- Cook the Rice: Add the rinsed rice and 2 ¼ cups of water to a rice cooker or medium saucepan. For a saucepan, bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice steam for 10 minutes without lifting the lid.
- Make the Sushi Vinegar: In a small saucepan, combine ⅓ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat over low, stirring until dissolved (do not boil). Set aside to cool.
- Season the Rice: Transfer the cooked rice to a large, shallow wooden or glass bowl (avoid metal to prevent a reaction with the vinegar). Pour the cooled sushi vinegar over the rice. Using a wooden spatula or rice paddle, gently fold the rice to coat evenly, cutting through rather than stirring to keep the grains intact. Fan the rice (with a handheld fan or piece of cardboard) while folding to cool it quickly and give it a glossy finish. If using optional add-ins like sesame seeds, chopped takana stems, pickled ginger, or shiso, gently fold them in now. Cover with a damp cloth to keep moist.
Pro Tip: For a Wakayama-style twist, mix in finely chopped takana stems from the pickling process to add a subtle crunch and extra tang to the rice.
Step 2: Prepare the Pickled Takana
The pickled takana leaves are the star of meharizushi, providing a salty, umami-rich wrapper with a slight mustardy bite. If fresh takana is unavailable, Swiss chard or mustard greens make excellent substitutes.
- Clean and Salt the Takana: Rinse 200g of fresh takana leaves thoroughly under cold water to remove dirt. Pat dry with a clean kitchen towel. In a large bowl, sprinkle the leaves with 2 tablespoons of salt, rubbing it in gently to coat evenly. Let sit for 1 hour to draw out moisture and soften the leaves. If using Swiss chard or mustard greens, follow the same process but reduce salting time to 30 minutes, as they are less fibrous.
- Rinse and Squeeze: Rinse the salted leaves under cold water to remove excess salt. Squeeze gently to remove water, then pat dry with a clean towel or cheesecloth. Separate the leaves from the stems, reserving the stems for optional rice add-ins (chop finely if using).
- Make the Pickling Marinade: In a small saucepan, combine ¼ cup soy sauce, ¼ cup mirin, 2 tablespoons sake (if using), 1 tablespoon rice vinegar, 1 tablespoon sugar, and the kombu piece (if using). Bring to a gentle boil over medium heat, stirring to dissolve the sugar. Remove from heat and let cool slightly.
- Pickle the Takana: Place the takana leaves in a clean, shallow container or zip-top bag. Pour the cooled marinade over the leaves, ensuring they’re fully submerged. Let marinate for at least 8 hours, or overnight in the refrigerator, for optimal flavor. Gently squeeze out excess marinade before using, reserving a small amount for potential rice seasoning.
Pro Tip: If you’re short on time, you can purchase pre-pickled takana at Asian grocery stores. Rinse lightly to adjust saltiness before wrapping.
Step 3: Shape the Rice Balls
Meharizushi traditionally features large rice balls, though modern versions are smaller for easier eating. The rice balls should be firm enough to hold their shape but not overly compressed.
- Prepare Your Workspace: Wet your hands with water to prevent sticking, keeping a small bowl of water nearby. Place the cooled sushi rice and pickled takana leaves within reach. If desired, lay out a sheet of plastic wrap to help shape the rice balls cleanly.
- Form the Rice Balls: Take about ¼ cup of sushi rice (adjust for desired size—larger for traditional, smaller for modern portions). Wet your hands and gently shape the rice into a ball or oval, pressing lightly to make it cohesive but not dense. Aim for 8-10 rice balls, depending on size.
- Add Optional Fillings: If you’d like a surprise inside, make a small indent in the rice ball and add a pinch of chopped pickled ginger or shiso before sealing the rice around it. This adds a burst of flavor, though plain rice is traditional.
Pro Tip: For a softer texture, slightly under-compress the rice balls to keep them light and fluffy, complementing the chewy takana wrapper.
Step 4: Wrap with Pickled Takana
Wrapping the rice balls in pickled takana is what gives meharizushi its distinctive look and flavor. The leaves should fully encase the rice for a neat, flavorful bite.
- Prepare the Leaves: Select large, intact pickled takana leaves (or piece together smaller ones). If the leaves are too large, trim to a manageable size (about 5×5 inches). Place a leaf on a clean surface, vein side up for a prettier presentation when wrapped.
- Wrap the Rice Balls: Place a rice ball in the center of a takana leaf. Fold the leaf over the rice, tucking in the sides to fully encase it, similar to wrapping a gift. If the leaf doesn’t stick naturally, dab a bit of reserved marinade or water to seal the edges. Repeat for all rice balls.
- Shape and Press: Gently press the wrapped rice ball to ensure the leaf adheres and the shape is uniform. If using plastic wrap, wrap each ball tightly to hold the shape, then remove the plastic before serving.
Pro Tip: For a traditional Kumano-region look, wrap the rice balls so the vibrant green veins of the takana are visible on the outside, as this enhances the visual appeal.
Step 5: Plate and Serve
Meharizushi’s rustic charm shines in its simple yet striking presentation, perfect for bento boxes or casual gatherings.
- Arrange the Meharizushi: Place the wrapped rice balls on a serving platter, seam-side down for a polished look or seam-side up for a more rustic vibe. Arrange in rows or a circular pattern for visual appeal, evoking Wakayama’s festival spirit.
- Garnish: Sprinkle with a few toasted sesame seeds or finely chopped scallions for a touch of color and texture. Serve with a small pile of pickled ginger on the side for a refreshing contrast.
- Condiments: Offer soy sauce and wasabi on the side, though meharizushi’s bold flavors often stand alone. Encourage guests to enjoy the interplay of tangy takana and vinegared rice without overpowering it with condiments.
Pro Tip: For an authentic Wakayama experience, serve meharizushi as part of an ekiben-style meal with local specialties like kakinoha-zushi (mackerel sushi wrapped in persimmon leaves) or a side of Wakayama’s famous mikan (mandarin oranges).
Serving Suggestions
Meharizushi is best enjoyed at room temperature, making it ideal for picnics, bento lunches, or as a snack during festivals like Wakayama’s Kumano Hongu Shrine Spring Festival. Pair it with a cold beer, green tea, or a light sake to complement the tangy, umami-rich flavors. For a complete meal, serve alongside miso soup, a seaweed salad, or grilled local seafood from Wakayama’s Kii Peninsula. Store any leftovers in an airtight container at room temperature for up to 4 hours or in the refrigerator for up to one day, but bring to room temperature before eating to avoid hardening the rice.
Tips for Success
- Source Fresh Takana: If possible, find fresh takana at Asian markets. Swiss chard or mustard greens are good substitutes but may need less salting time due to their softer texture.
- Balance the Pickling: Adjust the marinade to your taste—reduce soy sauce for less saltiness or add more sugar for a sweeter profile. Taste a pickled leaf before wrapping to ensure it’s not too salty.
- Customize the Rice: While traditional meharizushi uses plain sushi rice, adding chopped takana stems or sesame seeds creates a more complex flavor, as is common in some modern variations.
- Make It Vegan-Friendly: Meharizushi is naturally vegan, but double-check that your dashi (if used in the marinade) is plant-based (use kombu dashi instead of bonito) for a fully vegetarian dish.
Why Meharizushi?
Meharizushi embodies Wakayama’s rugged, resourceful spirit, born from the needs of mountain workers yet celebrated today as a beloved regional delicacy. Its bold, tangy takana and simple rice balls offer a satisfying contrast that’s both comforting and exciting—true to its “wide-eyed” name. Whether you’re packing a bento for a hike, sharing a platter at a gathering, or exploring Wakayama’s culinary heritage, meharizushi is a delicious way to connect with Japan’s Kansai region.
So, roll up your sleeves, pickle some takana, and savor the taste of Wakayama’s countryside. Share your meharizushi creations in the comments or on social media—I’d love to see your wide-eyed sushi masterpieces!
Happy cooking, and itadakimasu!