The broad, leathery leaf of the persimmon tree, used in Nara to wrap pressed sushi (kakinoha-zushi). Naturally antibacterial and faintly tannic, the leaf both preserves the salted-fish-and-rice within during the warm months and lends a subtle, clean, leafy fragrance to it. The leaf is wrapped tightly around each piece and unwrapped, not eaten, before the sushi is served.
Where it comes from
The leaf of the persimmon tree, the traditional antibacterial wrapper of Nara's kakinoha-zushi.
In the kitchen
Wrapped around pressed kakinoha-zushi to preserve and faintly perfume it; unwrapped before eating.
Nutrition (per 100g)
~35kcalCal
~3.0gProtein
~1.0gFat
~6.0gCarbs
~4.0gFiber
AI-estimated; model and run unavailable.
