Kabura-zushi
A perfect balance of acidity and flavor! Let's enjoy the taste of winter with kaburazushiKabura-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.
かぶら寿しの作り方
Other information
Toyama Other recommended dishes
Kelp marinating
Toyama
Deep-water persimmered persimmons
Toyama
Firefly squid mixed with vinegar and miso
Toyama
Cod soup
Toyama
Toyama dried persimmons
Toyama
Tororo kelp onigiri
Toyama
Sushirelated dishes
Hatagonbozushi
Wakayama
Shinshu salmon
Nagano
Mackerel nare sushi
Wakayama
Tekone sushi
Mie
Kumamoto horse sashimi
Kumamoto
Steamed sushi
Shimane
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine