Persimmon leaf sushi, or kaki no ha sushi (kakinohazushi) is a local type of sushi from the Nara reigion (see map below). The persimmon leafs have antibacterial properties and they are salted to increase the effect. All ingredients (mackerel, salmon, trout) are cured and placed inside a square wooden mold with the sushi rice on the bottom and pressed. The resulting block of sushi is then cut into individual bite sizes (rectangular blocks) and then wrapped with the salt cured persimmon leafs. After this is completed, they are once again placed neatly inside the mold and topped with a weight and left alone in a cool area for a few days. The persimmon leafs are not for consumption and discarded before eating.