---
title: Kabura-zushi and daikon-zushi
url: https://karigurashijourney.com/en/notes/kabura-zushi-and-daikon-zushi/
lang: en
journey: https://karigurashijourney.com/en/episodes/kanazawa/
---

# Kabura-zushi and daikon-zushi

A little of each town’s story　/　Kanazawa, Ishikawa

Both are signature fermented foods of Kaga. Kabura-zushi is salted turnip sandwiching yellowtail, pickled with koji; it has been eaten since at least the Edo period, and some say New Year is not complete without it. Daikon-zushi is dried herring and daikon pickled in amazake made from rice and koji. While kabura-zushi is for special occasions, daikon-zushi has long been an everyday dish made at home.

## This moment in the journey: A Kanazawa evening set

I set the dishes out on a tray by the sunken hearth, with a can of non-alcoholic beer.

The daikon-zushi, a gift from the host, struck a perfect balance between the flavor of its ingredients and the sourness of fermentation. Beside it was sashimi of kagami-dai, caught in the nearby sea, with a shiso leaf.

A dab of wasabi is the signature of jibuni. Its fresh heat went surprisingly well with the thick broth and chicken, making it twice as delicious. A wonderful Kanazawa evening set.

![Daikon-zushi, a gift from the host](https://karigurashijourney.com/img/kanazawa/s100-1200.jpg)
- Sources: https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/kaburazushi_ishikawa.html
- Sources: https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/daikonzushi_ishikawa.html

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/kanazawa/