🍚 Hine-zushi (Fermented sushi)

“Hine-zushi” is a fermented food made by marinating salted fish with rice and allowing it to mature. The main production areas of “Hine-zushi “are located in the Okunoto region, including Wajima City, Anamizu Town, and Noto Town. The mountain village area in the Okunoto region has long been a granary area, where rice necessary for” Hine-zushi” was grown. In addition, the rivers that flow through the area provide fish such as "ayu" (sweetfish) and “ugui” (Japanese dace). For mountain villages with inadequate transportation infrastructure, "Hine-zushi" was not only a preserved food but also a valuable source of protein. In some areas, it is also called "susu". It is not known when it was first eaten, but there is a description of its existence in the "Collection of Offerings from various countries" compiled in the Edo period. It is said to have been served to guests at weddings, funerals, and festivals as an expensive item at that time. The flavor changes depending on the degree of salting and the period of maturation, and its unique taste has earned it the nickname "The Originator of Sushi". In recent years, river fish are not as abundant as they used to be, and there is no need to make preserved foods. Therefore, "Hine-zushi" using fresh marine fish is common. Horse mackerel, mackerel, "hachime" (mebaru), and other seafood are used, with horse mackerel and mackerel being the most common.