lightly pressed sushi; overnight vinegared sushi
A traditional type of sushi where vinegared fish and rice are pressed together and left to mature overnight, giving a distinct flavor compared to fresh nigiri.
Hayazushi is made by layering vinegared fish and rice and letting it sit overnight.
In this region, hayazushi often uses mackerel.
Standard kanji spelling using 寿司 for sushi.
Alternate kanji using 鮓 for sushi; rare variant.
Mixed kanji-kana spelling; common in everyday writing.
Alternate kanji using 鮨 for sushi; less common than 寿司.
From 早 (haya, 'quick, early') + 寿司 (sushi). The name refers to the relatively short preparation time compared to fully fermented sushi (熟れ寿司).