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Masu-zushi (trout sushi) ｜ Our Regional Cuisines

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  • Toyama Prefecture

    Masu-zushi (trout sushi)

Masu-zushi (trout sushi)

Related images

These images of local cuisine may not be downloaded.

  • Masu-zushi (trout sushi)

    Image source: Toyama Masu(Trout) Sushi Cooperative

  • Masu-zushi (trout sushi)

    Image source: Toyama Masu(Trout) Sushi Cooperative

  • Masu-zushi (trout sushi)

    Image source: Toyama Masu(Trout) Sushi Cooperative

  • Main lore areas

    All of Toyama prefecture

  • Main ingredients used

    Trout, Rice

  • History/origin/related events

    Masu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's most famous local dish. The history of Trout Sushi dates back to the Kyoho period of the Edo period (1603-1867). Yoshimura Shinpachi, a samurai of the Toyama domain who was a skilled cook at the time, made” Ayu “(sweetfish) sushi for Maeda Toshioki, the third lord of the domain, who liked it so much that he presented it to Shogun Yoshimune.
    It became a Toyama specialty after Shogun Yoshimune praised its taste. Later, instead of” Ayu “(sweetfish), cherry salmon, which come to the Jintsu River in spring, were used, and this is thought to be the prototype for today's "Masu-zushi".
    It first became nationally known in the Taisho era (1912-1926) when it was sold as “Ekiben” (boxed lunches at train stations), and its delicious taste spread to other parts of Japan as railways spread to many places. The "Masu-zushi" is made by lining a wooden round wappa with bamboo grass and stuffing it with layers of salted trout and vinegared rice, then pressing it together. Masu-zushi is available in one-tier and two-tier versions.
    Each restaurant has its own taste and style, including the thickness of the Trout, the amount of vinegar, and the degree to which the Sushi rice is pressed. Many prefectural residents have their own favorite restaurants.

  • Opportunities and times of eating habits

    It is eaten year-round, and most people buy it at specialty stores and enjoy it rather than making it at home. There are more than 20 specialty stores in Toyama City alone. It is not usually eaten, but is eaten on festive occasions such as festivals,” Obon”, year-end and New Year's holidays. Many people also buy them as souvenirs or gifts.

  • How to eat

    Spread the Bamboo leaves in a radial pattern on the bent object, and spread the Sushi rice evenly on top of the bamboo leaves. Cut the vinegared trout into pieces according to the shape of the” bento”, place them on top of the” Sushi “rice, fold the Bamboo branches in turn, close them with the lid, and place a weight on top. Wrapping the trout in bamboo leaves it to mature in flavor.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    At the "Masu no Sushi Museum" in Toyama City, visitors can learn about the history of “Masu-zushi” and the skillful techniques of the artisans, as well as experience making their own Sushi. The Toyama Masu Sushi Cooperative Association also offers a handmade experience.
    A special "Guru-tto Gourmet- Guri Coupon" that includes an unlimited train ticket plus a coupon for “Masu-zushi” is on sale. In addition, "Masu Sushi Eating Map" is available at tourist information centers, which is useful for first-time visitors to Toyama.

RECIPE

Ingredients (for 2 servings)

  • Trout 150 g
  • Salt 1 tsp.
  • Vinegar 3 tbsp.
  • Rice 1 cup
  • Sushi vinegar As needed
  • Bamboo leaves As needed

How to cook

  • 1. Make “Sushi” rice by adding Sushi Vinegar to Cooked Rice.

  • 2. Open Trout into three pieces and slice thinly, then sprinkle with salt.

  • 3. Wipe off any moisture from 2 and marinate in vinegar for 30 minutes to 1 hour.

  • 4. Spread the Sushi rice on a Bambo lined with Bamboo grass in”Wappa”(the container made from the wood) , and place the 3 slices on top of the Rice.

  • 5. Close the Rice with Bamboo leaves, place a Weight on it, and leave it for several hours.

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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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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