Matsuyamazushi is a type of chirashizushi. It’s traditionally served on special occasions and for honoured guests. Sushi rice is made with sweet vinegar flavoured with a broth made from small fish caught in the Seto Inland Sea. It’s mixed with conger eel and finely chopped seasonal ingredients. The rice is topped with thinly shredded omelette, grilled conger eel, vinegared fish and so on. The haiku poet Shiki Masaoka who was born in Matsuyama was very fond of the dish, and he produced several haiku about Matsuyamazushi.