Kabura Sushi(kaburazushi)

Kabura sushi is a traditional Japanese fermented dish from the Kaga region, today known as Ishikawa and Toyama Prefectures. It consists of salted daikon slices and fish, typically yellowtail, which are fermented together with carrots and kombu. The fermentation is carried out with koji, which gives the mixture a mild acidity and a complex flavor profile. This dish is mainly prepared in winter and served as a delicacy on special occasions such as New Year's celebrations.

Kabura sushi has been made in the Kaga region since the early Edo period and is a symbol of winter cuisine in Kanazawa. There are various theories about the origin of the dish, including the tradition of fishermen serving it to celebrate the New Year. The preparation begins in late autumn when the ingredients are available. Salted daikon slices are layered with fish fillets and vegetables, then covered with koji and fermented for several weeks. This fermentation produces a unique combination of sweet and sour flavors that distinguishes the dish. There are regional differences in the preparation and the ingredients used, such as the use of saba instead of yellowtail in some areas of Toyama.