富山県·郷土料理
Masu-zushi (Trout Sushi)
When you open the lid of the round wooden box, the fresh scent of bamboo leaves wafts out. The beauty of Toyama's Masu-zushi lies in its exquisite layers: the moist, firm flesh of cherry trout packed tightly together with perfectly seasoned vinegared rice. Originally, it was an ancient preserved food made by curing trout caught in clear streams with vinegar and pressing it. It is said that the prototype of today's Masu-zushi originated when a retainer of the Toyama Clan presented sushi to Shogun Tokugawa Yoshimune during the Kyoho era. Since the Meiji era, it has become known nationwide as an ekiben (station bento) and has become a representative flavor of Toyama. Artisans fillet the trout every day, adjusting the amount of salt to suit the daily catch and the climate. With each slice, as you peel away the bamboo leaf, you can feel the history of the land residing in every single piece pressed by hand.
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