🍱 Kabura zushi
Kaburazushi is a type of narezushi with a perfect balance of sourness and flavor, made by cutting into salted turnips and sandwiching yellowtail or other fish between them, and slowly fermenting them with malt. It is a winter delicacy and an indispensable New Year's dish. It is a familiar local dish in Ishikawa Prefecture, where it has been passed down from generation to generation since the days of the Kaga Clan, but the western part of Toyama Prefecture was once part of the Kaga Clan and has many similarities with Kaga culture. There are various theories about the origin of the dish, but it is said that it was one of the dishes offered to the lord of the Maeda Clan when he visited Fukaya Onsen (Kanazawa City) for a hot-spring cure, or that it was first eaten by farmers who hid yellowtail, which was only available to samurai at the time, in a turnip so that it would not be found by farmers. The Tonami Plain, which straddles Tonami City and Nanto City, is famous as a production area of turnips, and the cultivation of turnips starts after rice cultivation is finished. Large turnips weighing more than 1 kg are harvested in late October every year. In addition to yellowtail, mackerel, salmon, and trout are also used in Toyama.