Oniezushi - Oniezushi

...Chirashi-zushi is often called gomoku-zushi in the Kanto region and barazushi in the Kansai region. It is made by mixing various ingredients, each seasoned appropriately, with vinegared rice. It is widely made at home, but the specialties are particularly well-known as matsuri-zushi in the Okayama region, onie-zushi in Kaga, and saka-zushi in Kagoshima. Matsuri-zushi uses a large amount of fish and shellfish from the Seto Inland Sea, while onie-zushi and saka-zushi are made by mixing rice and ingredients, then putting weights on them and letting them sit for several hours.

*Some of the terminology that refers to "Onii-zushi" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…ちらしずしは，関東では五目ずし，関西ではばらずしと呼ぶことも多い。さまざまな材料をそれぞれ適宜に味付けして酢飯に合わせるもので，広く家庭でつくられるが，とくに岡山地方の祭ずし，加賀の御贄（おにえ）ずし，鹿児島の酒（さか）ずしは名物として知られている。祭ずしは瀬戸内海の魚貝類を豊富に使い，御贄ずしと酒ずしは飯と具を合わせたのち，おもしをかけて数時間馴れさせる。…

※「御贄ずし」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報