Fermented Traditional Sushi

Production of a traditional Japanese fermented sushi dish is in full swing in the central city of Kanazawa, ahead of the year-end sales season. At a long-established pickling factory, workers are busy preparing the seasonal dish. They skillfully insert slices of yellowtail that have been salt-fermented for about ten months between a turnip sandwich wrap that has been salt-fermented for about three days.

The wraps are then arranged in a bowl, topped with thick fermented rice paste, and garnished with pieces of shredded carrots for color. The finished dish is then pickled. The process takes about ten days to complete. “Kabura-zushi” is a winter delicacy in the Hokuriku region, which is located along the Japan Sea coast.