🍚 Nishin Sushi/ Herring Sushi

During the mid-Edo period (around the mid-18th century) until the 1930s in the Meiji era, merchant ships sailing the western route along the Japan Sea from Hokkaido to Osaka were collectively referred to as "Kitamae-bune" (Northern-bound ships). These ships didn't just transport goods; they traveled from port to port, buying cheap products in one place and selling them at a higher price in another, generating substantial profits. Approximately 90% of the kelp (kombu) circulating within Japan is harvested in Hokkaido. Through the Kitamae-bune trade, kelp and other goods were transported to western Japan, significantly influencing the foundation of current Japanese cuisine. Fukui Prefecture has historical Kitamae-bune port towns such as Mikuni, Kono, and Tsuruga, where the flourishing trade brought in diverse culinary influences. Among the commodities transported from the north, herring (nishin) and kelp hold a special place. One of the preserved foods made from herring is "Nishin Sushi" or "Nishin-zushi." This sushi, pickled with herring, is prepared during the summer and consumed in autumn, maturing over 2 to 4 weeks. It is not only a delicacy during events like the Tsuruga Festival but also a celebratory dish served during the winter as part of Osechi, a traditional Japanese New Year's meal. The daikon radish absorbs the flavors of herring and koji (fermented rice malt) during the aging process, enhancing its deliciousness.