Toyama Prefecture

Kabura zushi

Kabura zushi
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Ingredients (For 4 persons)

  • turnip 5 pieces
  • shime saba (pickled mackerel) 1
  • salt 3g
  • Rice malt 100g
  • Rice 1 gou
  • Carrot 1/2
  • ginger As needed
  • yuzu As needed

How to cook

  • 1. Cut turnips into 2 cm thick slices, cut a slit in the center, sprinkle with salt, and let sit overnight.

  • 2. Mix rice with rice malt and let sit overnight.

  • 3. Cut the shime saba into thin slices and place between the slices.
    Cut carrot, ginger and yuzu into thin strips.

  • 4. Arrange the rice malt, shime saba, carrot, ginger, and yuzu slices alternately in a vat, cover with a lid, and place a weight on top.

  • 5. Allow to mature for about 2 weeks.

* Recipes vary depending on the region and home.