🍚 Masu-zushi (trout sushi)

Masu-zushi, pressed Sushi with light Red Trout on vinegared rice, is Toyama's most famous local dish. The history of Trout Sushi dates back to the Kyoho period of the Edo period (1603-1867). Yoshimura Shinpachi, a samurai of the Toyama domain who was a skilled cook at the time, made” Ayu “(sweetfish) sushi for Maeda Toshioki, the third lord of the domain, who liked it so much that he presented it to Shogun Yoshimune. It became a Toyama specialty after Shogun Yoshimune praised its taste. Later, instead of” Ayu “(sweetfish), cherry salmon, which come to the Jintsu River in spring, were used, and this is thought to be the prototype for today's "Masu-zushi". It first became nationally known in the Taisho era (1912-1926) when it was sold as “Ekiben” (boxed lunches at train stations), and its delicious taste spread to other parts of Japan as railways spread to many places. The "Masu-zushi" is made by lining a wooden round wappa with bamboo grass and stuffing it with layers of salted trout and vinegared rice, then pressing it together. Masu-zushi is available in one-tier and two-tier versions. Each restaurant has its own taste and style, including the thickness of the Trout, the amount of vinegar, and the degree to which the Sushi rice is pressed. Many prefectural residents have their own favorite restaurants.