Kabura-zushi
Delicate, rich flavor and aroma with a satisfying crunch

About Kabura-zushi

Kabura-zushi (かぶらずし, Kabura zushi) is a traditional fermented delicacy from Ishikawa Prefecture made by sandwiching salted turnips with salted yellowtail, then fermenting them with rice malt. Despite the term "zushi," it is not the vinegar rice sushi commonly known. Instead, it belongs to a category of fermented sushi called nare-zushi, where fish is preserved through lactic acid fermentation using salt and rice.

Thanks to the use of rice malt, Kabura-zushi offers a gentle yet rich flavor and aroma, making it very approachable. Originally prepared as a festive treat for special occasions, this dish typically uses yellowtail, although mackerel may be substituted in some regions. The slightly bitter crunch of the firm turnip, the umami richness of fatty yellowtail, and the sweetness and tanginess of rice malt create an incredible harmony of flavors.

It is a specialty of the cold winter season when yellowtail fishing is at its peak and is often enjoyed as part of New Year’s cuisine in this region.

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