Business Succession / M&A Listing for a Kokera-zushi Manufacturing and Sales Business

Kochi Prefecture's specialty "kokera-zushi" is a pressed sushi made by mixing flaked grilled mackerel into yuzu-vinegared rice, topping it with plenty of ingredients such as shiitake mushrooms, carrots, and shredded egg crepe, and layering the yuzu-vinegared rice and ingredients again and again into a square wooden frame. For every 3 sho of rice, it is pressed under a weight of more than 30 kg, finished so firm that it "won't fall apart even if thrown." It is a pressed sushi with a pleasantly firm texture and superb taste. Kokera-zushi is made by packing sushi rice into a wooden mold, arranging the ingredients, placing a divider board on top, and pressing it down. This process is repeated. When kokera-zushi is placed on a small plate and served to each person, stacking it in two layers carries the meaning of "stacking up joy."

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高知県名物「こけら寿司」は柚子酢を使った酢飯に焼鯖（サバ）のほぐし身を混ぜ込み、椎茸、人参、錦糸卵など沢山の具材を乗せて四角い木枠に柚子の酢飯と具材をどんどん何層にも重ねていく「押し寿司」で、3升の米に対して30kg以上の重しで押さえ「投げても壊れんくらい」に固く仕上げた程良く固い食感も味も最高の押し寿司です。 こけら寿司の作り方は、木型に寿司飯を詰め、具材を並べ、その上にしきり板を置いて押す。それを繰り返していきます。こけら寿司を小皿に乗せて各個人に配る時に2段重ねにして皿にのせることが「喜びを重ねる」という意味があります。

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