Kabura-zushi
Experience the perfect harmony of tangy and savory flavors! Savor the seasonal delight of Kabura-zushi
Kabura-zushi introduction
Kabura-zushi (かぶら寿し) is a type of fermented sushi made with salted turnips that are carefully sliced and stuffed with fish such as yellowtail (buri), then fermented slowly using rice malt (koji). The result is a delicately balanced blend of tanginess and umami. This traditional dish has its roots in Ishikawa and Toyama Prefectures, dating back to the Edo period under the Kaga Domain. Kabura-zushi is an essential part of the New Year’s feast in these regions. The turnips used, known as kabura, are large and cultivated in the Tonami Plain before being harvested for this dish. Production begins in earnest around late November, with a fermentation period of about two weeks until it's ready to enjoy. Though Kabura-zushi shines as a cherished winter specialty, there is also a variation known as Daikon-zushi, which substitutes turnips with daikon radish and can be enjoyed year-round.
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