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Nishin Sushi/ Herring Sushi ｜ Our Regional Cuisines

  • Fukui Prefecture

    Nishin Sushi/ Herring Sushi

Nishin Sushi/ Herring Sushi

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  • Nishin Sushi/ Herring Sushi
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    Image source: Mami Sato, Jin-ai University

  • Main lore areas

    Reinan Area

  • Main ingredients used

    Daikon radish, Carrot, Filleted herring (Nishin), Koji (fermented rice malt)

  • History/origin/related events

    During the mid-Edo period (around the mid-18th century) until the 1930s in the Meiji era, merchant ships sailing the western route along the Japan Sea from Hokkaido to Osaka were collectively referred to as "Kitamae-bune" (Northern-bound ships). These ships didn't just transport goods; they traveled from port to port, buying cheap products in one place and selling them at a higher price in another, generating substantial profits. Approximately 90% of the kelp (kombu) circulating within Japan is harvested in Hokkaido. Through the Kitamae-bune trade, kelp and other goods were transported to western Japan, significantly influencing the foundation of current Japanese cuisine.
    Fukui Prefecture has historical Kitamae-bune port towns such as Mikuni, Kono, and Tsuruga, where the flourishing trade brought in diverse culinary influences. Among the commodities transported from the north, herring (nishin) and kelp hold a special place. One of the preserved foods made from herring is "Nishin Sushi" or "Nishin-zushi." This sushi, pickled with herring, is prepared during the summer and consumed in autumn, maturing over 2 to 4 weeks. It is not only a delicacy during events like the Tsuruga Festival but also a celebratory dish served during the winter as part of Osechi, a traditional Japanese New Year's meal. The daikon radish absorbs the flavors of herring and koji (fermented rice malt) during the aging process, enhancing its deliciousness.

  • Opportunities and times of eating habits

    "Nishin Sushi" is not limited to winter; it is enjoyed throughout the year using seasonal vegetables such as eggplant, cucumber, and gourd. The version prepared in summer becomes ready to eat during the busy autumn harvest. This practice represents a practical approach to obtaining nutrition without the need for elaborate cooking, showcasing the wisdom of daily life. Besides festivals, "Nishin Sushi" is also part of the New Year's celebration.

  • How to eat

    Salted daikon radish and herring fillets, soaked overnight in water (using water from washing rice) to soften, are cleaned thoroughly before being cut and used. Daikon radish, carrots, and other ingredients are then marinated with koji and seasonings, allowing them to be preserved for approximately two weeks.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    It is made in various households, and local organizations such as the JA Women's Division and lifestyle improvement groups are actively involved in passing down the tradition. It is also available for purchase in supermarkets and other stores.

RECIPE

Ingredients (4 servings)

  • Daikon radish 2
  • Carrot 2
  • Cleaned and gutted herring 500g
  • Koji (rice malt) 300g (500g is also acceptable)
  • Mirin(=sweet rice wine) 1／2 cup
  • Soy sauce 4 tsp.
  • Sake 1／2 cup
  • Red chili pepper (Takanotsume) As needed
  • Salt As needed

How to cook

  • 1. Dry the daikon radish once, then salt it with 3% salt and let it pickle.

  • 2. Soak the herring in water (using the rinsed water from washing rice) overnight to soften it.

  • 3. Wash the herring thoroughly and cut it into two pieces. Cut the daikon radish into strips about 10 cm (4 inches) long and 1cm (0.4 inches) thick. Slice the carrots diagonally into 1cm (0.4 inches) thick pieces.

  • 4. Layer the daikon radish and herring alternately. For example, in one layer, arrange herring in half and daikon radish in the other half. In the next layer, place herring on top of daikon radish, and daikon radish on top of herring, creating a pattern.

  • 5. Sprinkle koji, red chili pepper, and sake over the daikon radish and herring layers. Repeat the process of steps 4 and 5.

  • 6. Once finished layering, place a heavy weight on top and store it securely.

  • 7. Daikon radish should be dried until it bends slightly. The dish is ready to eat in about 2 weeks. When serving the herring sushi, transfer the pickling liquid to another container temporarily, place the sushi, and then return the pickling liquid to the bucket.

provider : "Rediscover! Fukui's Cuisine" (Slight modifications have been made)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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