🍚 Kabura-zushi (Fermented yellowtail sushi)
A traditional fermented food representing Ishikawa Prefecture, with Salted yellowtail sandwiched between salted pickled Kabura (turnips). It is one of the "Nare-zushi", which is different from the traditional Sushi using Vinegared Rice, and is similar to pickles. There are various theories as to its origin. Some say that fishermen in Kanazawa City's Kaneishi Town began eating it as a New Year's event to pray for good catches and safety, while others say that it was served at a local hot spring hotel where the Maeda feudal lord visited for a hot-spring cure. However, its origins are not clear. It was eaten at least as far back as the Edo period. It spread when fishmongers and grocers brought handmade "Kabura-zushi" as a souvenir to their customers at the end of the year to replace their passbooks and as a greeting. “Buri ”(Yellowtail) is one of the ingredients that represent the Noto region. The fatty, “Kan-Buri ”(Yellowtail in winter) is delicious as “Sashimi”, simmered, or grilled. In the Edo period, freshly caught "Goyo-buri" was first presented to the feudal lord before it was sold at the castle town. It is said that the common people who were forced to be frugal rarely used it because it was such a high-class food that was called "1 Yellowtail, 1 bag of Rice (60kg of Rice)." Some say that "Kabura-zushi" started when people ate Yellowtail sandwiched between two pieces of “kabura ”(turnip) in order to eat it somehow.