北海道·郷土料理
Nishin-zushi (Herring Sushi)
As you take a bite, the mellow sweetness of the koji and a refreshing acidity gradually spread through your palate. It is a profound fermented flavor where the umami of the herring overlaps with the aroma of ginger. Nishin-zushi was a preserved food for people living in northern regions during winter. The method of using koji to lactic-acid ferment fish and vegetables is said to have traveled to Hokkaido during the Muromachi period and underwent its own unique evolution. Herring is marinated with rice, koji, ginger, carrots, and other ingredients, then slowly aged for over 20 days as temperatures drop. It is said to have originated in fishermen's homes around the time of the first snowfall, and it has been said that "there are as many flavors as there are households." A traditional Hokkaido food that graces the winter dining table.
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