Kaburazushi

Kaburazushi is a traditional fermented food from Ishikawa prefecture made by sandwiching “salted amberjack” between “salted turnips” and marinating them in rice malt. It's called “sushi,” but it's not “sushi” using so-called vinegared rice, but a type of unaccustomed sushi (fish fermented with lactic acid with salt and cooked rice). Since rice malt is used, it has a gentle, rich flavor and aroma, and is characterized by being easy to eat. Originally, it was made by households as a feast for Hare Day, and the basic fish used is yellowtail, but there are cases where mackerel is used depending on the region. The firm texture of the slightly bitter blue turnip, the umami of yellowtail with fat on it, and the sweetness and acidity of malted rice are added, making it very delicious. It is a winter specialty when caught yellowtail is at its peak, and it is also a New Year's dish in this region.