Hako Sushi(hakozushi)

Hakozushi, also known as Osaka sushi, falls under the category of oshizushi, a form of sushi in which rice and ingredients are pressed into a special mold. This type of sushi, which has its roots in the Osaka region, is characterized by a special production method that was documented as early as 1728 in the work 料理網目調味抄 (Ryōri Mōme Chōmi Shō). This indicates that hakozushi can be seen as a precursor to today's edomae sushi.

Hakozushi is characterized by the use of a wooden mold in which the sushi rice is layered together with various ingredients and then pressed firmly. The choice of ingredients for hakozushi traditionally includes marinated or cooked components instead of raw fish. These ingredients include vinegar-marinated mackerel, kombu-preserved sea bream, grilled eel, boiled prawns or tamagoyaki (Japanese omelette). This preference for marinated or cooked ingredients meant that hakozushi could be kept for longer without refrigeration, which was particularly advantageous before the spread of modern refrigeration technology.