EnglishKabura-zushi
A perfect balance of acidity and flavor! Let's enjoy the taste of winter with kaburazushi
Kabura-zushi introduction
Kaburazushi is a type of narezushi that is slowly fermented using koji, where a cut is made into a salted turnip and sandwiched between yellowtail, etc., and has an exquisite balance of acidity and flavor.
It is a traditional dish from Ishikawa and Toyama prefectures that has continued since the time of the Kaga Domain, and is essential for New Year's cuisine.
Turnip is cultivated in the Tonami Plain, and large turnips harvested are used. It is made in earnest from around late November, and can be eaten when aged for about 2 weeks.
It is popular as a winter flavor, but there is also daikon sushi that can be enjoyed all year round using daikon instead of turnips.
It is a traditional dish from Ishikawa and Toyama prefectures that has continued since the time of the Kaga Domain, and is essential for New Year's cuisine.
Turnip is cultivated in the Tonami Plain, and large turnips harvested are used. It is made in earnest from around late November, and can be eaten when aged for about 2 weeks.
It is popular as a winter flavor, but there is also daikon sushi that can be enjoyed all year round using daikon instead of turnips.
