Local specialties
Masu Sushi
- 16Toyama
Your tasting map
- 16Toyama
Dish log
A Toyama pressed sushi in which salted trout and vinegared rice are layered on bamboo leaves lining a magewappa (bentwood box) and pressed.
Dish profile
About this dish
- Main ingredients
- Trout (masu), rice
- History and origin
- It is said to have begun in the Kyoho era of the Edo period, when Yoshimura Shinpachi, a samurai of the Toyama domain, made ayu sushi for the domain lord Maeda Toshioki, which was presented to the shogun Yoshimune. Later, cherry salmon from the Jinzu River came to be used, and it reportedly became known nationwide after being sold as an ekiben (station bento) in the Taisho era.
- When it is eaten
- Eaten year-round, and most people buy it at specialty shops rather than make it at home. It is eaten on auspicious occasions such as religious festivals, Obon, and the New Year holidays, and is also given as a souvenir or gift.
- How it is eaten
- The lid of the bentwood container is removed, and the sushi is cut into wedges radiating from the center while still wrapped in the bamboo leaves before eating. There are single-layer and two-layer versions.
Sources
- ます寿司 富山県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- 鱒寿司 - Wikipedia · Encyclopedia · 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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- 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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