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Introduction > Try your hand at kabura-zushi, Kanazawa’s traditional fermented food

Try your hand at kabura-zushi, Kanazawa’s traditional fermented food

Fermented foods such as soy sauce, miso, sake and natto, are a staple of the Japanese diet.
With its hot, humid summers and cold winters, Kanazawa is said to be particularly well suited to fermentation.
Kanazawa is famous for its winter speciality, kabura-zushi, which is made from salted turnips (kabura), salted yellowtail (buri) and fermented rice (koji). It makes a great accompaniment for sake, and you can try it at ryotei restaurants in Kanazawa. During the autumn and winter months, you can also try making kabura-zushi at Shijimaya Honpo, a long-established pickle shop.

In the workshop, all the time-consuming preparation has been done for you. All you need to do is to fill the kabura with thinly-sliced buri (it’s like prosciutto) and put them in a picking barrel with koji. Take it home and leave it to ferment for at least 5 days. The flavor will change gradually from salty to sweet and finally, sour as time passes. You can also taste Shijimaya’s special kabura-zushi at the shop!

Shijimaya Honpo
Address: 1-17-28 Yayoi, Kanazawa, Ishikawa
Open: 9:00 – 18:00, closed on Sundays irregularly.
Website: http://www.kabura.jp/(Japanese only)

[Kabura-zushi workshop]
Fee: 3150 yen.
Time Required: 60 minutes.
Period: November to March
(except 15 November – end of December).
*Reservations required