石川県·郷土料理
Kabura Sushi
Enjoy a slice of turnip coated in koji that resembles fallen snow. After a subtle hint of acidity and sweetness, the rich fat of the layered yellowtail melts across your palate—Kabura Sushi is a fermented delicacy that heralds the arrival of winter in Ishikawa. Unlike modern 'sushi' which uses vinegared rice, this is a type of 'narezushi,' where fish is lactic-acid fermented with rice and koji. Salted yellowtail is sandwiched between slices of salted turnip and then preserved in rice koji. Its origins are said to trace back to the Edo-period cookbook 'Shioburi no Zushi,' and the current form using koji was likely established by the Taisho era at the latest. One theory suggests it began as a way for commoners to enjoy expensive yellowtail by pairing it with turnip. It is a dish that matures slowly amidst the winter cold.
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