The Origins of Battera
Battera is said to have been created in 1891 at a restaurant called Sushitsune in Minami-Senba, Osaka. The original version used konoshiro, a type of fish that was once plentiful in Osaka Bay.
The sushi was shaped like a small boat, which is said to have inspired the name “battera,” derived from the Portuguese word for a small boat.
Later, the konoshiro was replaced with more affordable mackerel, while the pressed-sushi mold evolved into the familiar rectangular box shape. In Osaka, the thin sheet of kombu used on top of battera is also known as battera kombu.
How Battera Is Made
Freshly cooked rice is first seasoned with vinegar and quickly mixed before being allowed to cool. The mackerel is skinned, the central bones are removed, and the fish is sliced thinly.
The slices of vinegar-cured mackerel are arranged in a wooden mold, and vinegared rice is packed over them. A wooden board is then placed on top and pressed firmly to form the sushi into a compact shape.
Once removed from the mold, the pressed sushi is wrapped with shiroita kombu that has been moistened with vinegar. It is then cut into bite-sized pieces.
A Traditional Osaka Sushi Experience
Battera is traditionally served with sweet pickled ginger. Unlike many types of sushi, it is generally enjoyed without soy sauce, allowing the flavors of the cured mackerel, vinegared rice, and fragrant kombu to stand out.
For visitors exploring Osaka’s local cuisine, battera offers a taste of the city’s distinctive Kansai-style pressed-sushi tradition and its deep connection with kombu.