Kaburazushi: Winter Fermented Treat

Kaburazushi is a winter fermented food handed down in Ishikawa. Salted turnip is filled with yellowtail and slowly cured with rice malt. Despite the name zushi, it differs from vinegared sushi and is a type of narezushi fermented by the power of malt. It is known for a mellow richness and a distinctive aroma.

Highlights

The appeal is the deep harmony of crisp turnip, fatty yellowtail, and the gentle malt aroma reminiscent of sweet rice drink. The complex savory notes born from fermentation make it an ideal companion to drinks. The curing method varies by household and shop, so each version has its own taste.

Enjoying the Seasons

Kaburazushi is a winter tradition, prepared in the cold season to grace the year end and new year table. As fermentation progresses the flavor changes, so you can enjoy both the freshness of the freshly cured and the depth of the matured. Pairing it with local sake makes the flavor shine even more.

Access and Basic Information

You can buy it at Omicho Market, souvenir shops at Kanazawa Station, and pickle specialty stores in the city. Omicho Market is about five minutes by bus from Kanazawa Station. Many products are limited to winter, so depending on your visit, reserving or ordering ahead is recommended.

A Quick Tip

If you are new to fermented foods, gently wiping off the malt before eating makes it easier to enjoy. Carrying it home chilled and savoring it with local sake deepens the memory of your trip.