Masu-zushi (Pressed trout sushi)
Famous as a station bento—Toyama’s traditional masu-zushi

About Masu-zushi (Pressed trout sushi)

Masu-zushi is a local dish of Toyama Prefecture, also well known as a station bento. It is a type of pressed sushi made with salted, seasoned trout. Thin slices of pink cherry salmon are placed over vinegared rice and packed into a wooden wappa container.

According to its origin story, Toyama retainer Yoshimura Shinpachi prepared sushi with ayu (sweetfish), which Maeda Toshioki enjoyed and presented to Shogun Yoshimune. The sushi became known nationwide after it was first sold as a station bento in the Taishō era (1912–1926).

Many people buy it from specialty shops rather than making it at home, though hands-on workshops are also available. The Masu-zushi Museum in Toyama City offers visitors a chance to learn about its history and the skills of its artisans.

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