Local specialties
Kabura Sushi
- 17Ishikawa
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- 17Ishikawa
Dish log
A narezushi from Ishikawa Prefecture in which salted buri (yellowtail) is sandwiched in salted kabura (turnip) and pickled in amazake made with koji.
Dish profile
About this dish
- Main ingredients
- Kabura (turnip), buri (yellowtail), carrot, yuzu peel, amazake made with koji
- History and origin
- One type of narezushi, which uses no vinegared rice and is close to a pickle. Theories about its origin include that fishermen in Kanaiwa, Kanazawa City, began eating it as a ritual New Year food, and that it was served at a hot spring inn visited by the domain lord, but nothing is certain; it is said to have been eaten at least by the Edo period. It spread because fishmongers and greengrocers gave it to their regular customers as a gift at the end of the year.
- When it is eaten
- It is so firmly tied to New Year that some locals say 'New Year doesn't start without Kabura Sushi,' and it goes on sale at supermarkets and department stores as the year's end approaches.
- How it is eaten
- After being pickled and matured for about one week to ten days, it is eaten as is, with nothing added.
Sources
- かぶらずし 石川県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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