Oshizushi, also known as hako-zushi, is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece is formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the mold's lid to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces. Particularly famous is battera or saba zushi. In oshizushi, all the ingredients are either cooked or cured, and raw fish is never used.
Oshizushi wrapped in
persimmon
leaves, a specialty of Nara, is known as kakinohazushi.