Kabura-zushi (Fermented yellowtail sushi) ｜ Our Regional Cuisines

1. Cut Yellowtail into pieces like “Yokan” (Japanese sweet bean jelly), put them in a container, season with salt until you can't see the Yellowtail, put a weight on it and leave it for about 40 days.

2. Cut off the top and bottom of the Turnip and slice into two round slices, cut slits without separating, sprinkle Salt on the bottom of the barrel and arrange the Turnip, sprinkle salt again and arrange the Turnip repeatedly. Put a weight on it and leave it in salted water for about a week.

3. Mix the Malt with Rice and boiling Water, and leave it overnight with simple heat preservation (around 50℃).

4. Drain off the water and blot the Turnip thoroughly. Cut Carrot into florets and blanch with salt. Remove seeds from Red Chilli pepper and cut into small pieces, and cut Yuzu peel into thin strips. Rinse Yellowtail in cold water and cut into thin strips along with Turnip. Put the Yellowtail between the Turnips, put 2 tablespoons of malt on the Yellowtail, arrange the Turnips so that there are no gaps between them, and sprinkle the Carrot, Red Chilli pepper, and Yuzu peel. Repeat this process and put a leaf of Turnip with Salt removed on top. (It takes about 7 to 10 days to finish pickling.)