The cured mackerel sushi is a Kyoto specialty that has utilized aneconomical fish into making an excellent sushi. Although Kyotowas highly regarded for it’s cuisine, it is an inland city and had noaccess to fresh ocean fish in the old days. Unlike Osaka’s box sushiversion of cured mackerel sushi, it is formed into an oval shaped stickand then topped with vinegared kelp. They are sliced intoindividual pieces. The Kyoto style cured mackerel sushi is also called a bo-sushi (bozushi), or a “stick sushi” while the Osaka version is called a hako-sushi (hakozushi) or boxed sushi.