We made a survey of traditional “osizushi” in Owase City and in Miyama cho. The answers to our questionnaires are as follows.
1) About 40% of the households cook it.
2) The residents in their 60s cook it most often Followed by the residents in their 50s.
3) The residents of Miyama cho cook it most often.
4) Concerning the fish and vegetables used for oshizushi in both districts, vinegared sanma or mackerel pikes are mostly used and the vegetables are boiled in a soy-based sauce. Shiitake mushrooms are most popular and then gobo or burdock roots come next Followed by peas.
5) Concerning the leaves of the plants laid on top of each oshizushi, haran or aspidistra leaves are mostly used in Owase City and myoga or Japanese ginger leaves in Miyama cho.
6) For the number of layered oshizushi, 2 or 3 layers are popular in Owase City and 3 or 4 layers in Miyama cho.

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