Daikon Sushi(daikonzushi)

Daikon sushi is a traditional fermentation dish from the Ishikawa region, particularly Kanazawa and Hakusan. It is made from salted daikon and dried herring (mikaki nishin 身欠きニシン), which are fermented together with carrots, kombu, and chili peppers. The fermentation process involves rice koji 米麹, which imparts a mild acidity and a complex flavor profile to the mixture.

Daikon sushi has been prepared in the Kanazawa region since the early 19th century and is traditionally eaten as a New Year's dish. It was a popular gift among neighbors and relatives and was originally made in households before commercial production began in the 20th century. Dried herring is soaked in rice water and then layered with rice koji, chopped daikon, carrots, and other ingredients, and fermented for several weeks. This process promotes the growth of lactic acid bacteria, which preserve the dish and impart its characteristic flavor. Daikon sushi is distinguished by its high content of daikon and the use of herring that is marinated in sake before fermentation. It is considered easier to make than kabura sushi and was traditionally consumed more by the general population.