Masu no Sushi

About Masu no Sushi

Masu no Sushi (ますのすし, masu sushi) is a regional specialty of Toyama Prefecture, widely recognized as a popular ekiben, or train station bento box.

This pressed sushi features salted trout (masu) placed atop vinegared rice and packed into a round wooden container called a wappa. The light pink hue of the cherry salmon makes it as visually appealing as it is delicious.

Its origins trace back to the Edo period, when Toyama samurai Shinpachi Yoshimura created a fermented trout sushi for high-ranking official Toshinaga Maeda, who then presented it to Shogun Yoshimune Tokugawa. Later in the Taisho era, it gained national fame when sold as an ekiben.

Though many prefer to enjoy this dish from specialty shops, hands-on workshops allow visitors to try making Masu no Sushi themselves. For those interested in its rich history and craftsmanship, the “Masu no Sushi Museum” in Toyama City offers an in-depth look into this treasured culinary tradition.

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