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.

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Other information

• NameMasu no sushi
• Area Toyama
• Kind of food Sushi

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