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.
Related videos
Other information
Toyama Other recommended dishes
Himi beef
Toyama
Crafted fish paste
Toyama
White shrimp bowl
Toyama
Firefly squid dishes
Toyama
White shrimp tempura
Toyama
Tororo kelp onigiri
Toyama
Sushirelated dishes
Oboro kelp mackerel sushi
Fukui
Hatagonbozushi
Wakayama
Sake sushi
Kagoshima
Steamed sushi
Shimane
Yukinko sushi
Oita
Ajino Maru
Oita
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine