3 – Fermented sushi workshop / Shijimaya-honpo
There are all kinds of sushi, and many regional varieties of fermented sushi such as Ishikawa’s “Kabura-zushi”. Combining vitamins from vegetables and proteins from seafood, Kabura-zushi was born out of the need to preserve food for the winter months, however, it is much more than just a practicality. The fermentation process plays a large part in the alchemy of flavours, and just one gram of Kabura-zushi contains as much pro-biotic bacteria as one gram of yoghurt! The tradition of making Kabura-zushi began in the 18th century, when it was reserved only for special occasions or distinguished guests. 
But by the turn of the 20th century, each family had their own recipe and regularly made them. Nowadays it’s mostly thanks to specialist pickled vegetable retailers that keep the tradition going. One of the most well-known of which is Shijimaya. Founded in 1875, the head of the house holds the prestigious title of Meister of Kabura-zushi. There, you can taste a variety of fermented and pickled foods such as the Kabura-zushi and Daikon-zushi, and the shop and it’s surrounding buildings are historic buildings and are worth a visit in their own right. You can even join in and try your hand at making your own Kabura-zushi. Your can either take your creations with you or have them sent by mail.
| Kabura-zushi class |
| Time Required | 30 to 60 minutes. |
|---|---|
| Period | October until March except mid-November to December. |
| Where | Main shop “Shijimaya-honpo Honten”. |
| Fee | ¥3 150 |
| Reservation | Required. Either on the website or by telephone or fax. At least 10 days in advance and for groups of 5 or more. |
| Address | 1-17-28 Yayoi, Kanazawa, Ishikawa, 921-8541 |
|---|---|
| Telephone/Fax | +81-(0)76-241-4173 /+81-(0)76-241-8977 |
| Open | 9am to 7pm. 9am to 6 pm on Sundays and holidays. |
| Closed | One day a month. Varies. |
| Contact | Ms. Naomi SHIJIMAYA: kabura@juno.ocn.ne.jp |
| Website | http://www.kabura.jp/(Japanese only) |
(Please note that the information in this article was last updated in March 2011. Please be aware that some of this information may have changed since then.)
