Masu no sushi
It's also famous for ekiben! Speaking of Toyama, this is it! Traditional dish “Masu no Sushi”Masu no sushi introduction
Masu sushi is a local dish from Toyama Prefecture and is also known as ekiben. It is a type of pressed sushi that uses salted and seasoned trout, and is made by packing light red cherry trout on vinegared rice into a wooden wappa. The history began when Shinpachi Yoshimura, a feudal feudal retainer of the Toyama Domain, made a sweetfish loaf, and Maeda Toshioki liked it and presented it to Shogun Yoshimune. Since it was sold as an ekiben in the Taisho period, it became known nationwide. There are many people who buy and taste it at specialty stores rather than making it at home, but handmade experiences are also possible. There is a “Masu no Sushi Museum” in Toyama City, where you can learn about the history of masu sushi and the techniques of its artisans.
有名な鱒寿司の食べ比べ
Other information
Toyama Other recommended dishes
Toyama Kanburi
Toyama
Kabura-zushi
Toyama
Toyama Kaisendon
Toyama
Tororo kelp onigiri
Toyama
Three day dumpling soup
Toyama
Himi beef
Toyama
Sushirelated dishes
Kankanzushi (here prank)
Kagawa
Funazushi (kojushi)
Shiga
Sparrow sushi
Wakayama
Kibinago sushi
Kagoshima
Sasa sushi (sasazushi)
Niigata
Hitan-zushi
Oita
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine