This gorgeously arranged local-style sushi bowl features seafood fished from the Seto Inland Sea, including a generous helping of grilled conger eel, vinegared Japanese seerfish, Japanese shad, mogai clams and shrimps, together with seasonal vegetables. This dish is said to have originated in the Edo period, when the thrift ordinances dictated that each meal should only have “one side dish and one bowl of soup.” Tradespeople felt that at the very least on special occasions, they should be allowed to enjoy a little luxury, and so this gorgeous sushi bowl was born, with fish and vegetables mixed into vinegared rice so that they wouldn’t be conspicuous, and classed as the officially approved “side dish.” Back then, this “multi-ingredient treat” would be hidden in the bottom layer of a multi-layered meal box and the box would be turned over so that it could be eaten. It was also known as matsuri-zushi (festival sushi) and the fish and vegetables used vary from home to home, and also by region and by restaurant. This is a dish that is not just lovely to look at, it enables the diner to enjoy the various delicious flavors of seasonal ingredients sourced locally in the prefecture.