🍚 Daikon-zushi (Fermented sushi with daikon)

Along with "Kabura-zushi", this is a traditional fermented food representing Kaga region. It is a fermented food made by marinating Kipper and Daikon radish in Amazake (sweet sake made from rice and malted rice). The background of "Daikon-zushi" is largely due to the “Kitamae-bune”, a group of merchant ships that have been in contact with the local people since the feudal domain period. The“ Kitamae-bune” was a group of merchant ships that carried rice and fish from Hokkaido to Edo and Osaka via the Sea of Japan. Many goods from all over the country were brought to Noto, which was a base during the voyage. Herring was in particularly large supply and was one of the seafood that was easily procured even by the common people. Warehouses called "Nishin-gura" (herring warehouses) were scattered everywhere in the port towns to store large quantities of herring. “Migaki-nishin” is dried Herring from which the entrails and ovaries (herring roe) have been removed. In addition to being used for "Daikon-zushi" in the winter, it was also used for simmered dishes throughout the four seasons. It is a local dish that has taken root in a wide area of the prefecture. In Kanazawa City, Daikon radish slices are marinated in Amazake (sweet sake) with Herring, Carrots, and other small pieces of Daikon radish. In areas with heavy snowfall, Koji (malted rice) is used instead of Amazake, which tends to turn sour. “Gensuke -Daikon”, a Kaga vegetable with soft and sweet flesh, goes well with this dish.