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Speaking of "Turnips and Yellowtail Sushi", it is a specialty of Hokuriku, and it is food popular there, so that "It is not felt that the New Year came unless it eats Turnips and Yellowtail Sushi" is said. After the yellowtail of an every year and winter is caught, "Turnips and Yellowtail Sushi" is made at each home. It is said that it soaks one month or more.
Before, I have watched the TV program which made this "Turnips and
Yellowtail Sushi" subject. Then, the man of the spot had said as follows,
"this is very nice. It is pleasure to eat this.". I wanted to
surely eat, when hearing it so.
The thing of the upper orange is the raw carrot in which koji was involved. By surprise is attached by the raw carrot which is not these pickles. A large white portion is a turnip and the red body is a yellowtail. Although it is sushi, there is no boiled rice.
To an amateur, I am slightly hard for a little portion of a yellowtail to have smell of fish. If soy sauce is hung down, I will regard it as OK just for a moment. Since it becomes each home, a store, and the various tastes in condition that soak, it is not altogether the same.
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Japanese : Kabura-zusi
Name : Soaked in malted rice
Article name : Turnips and Yellowtail Sushi
Raw materials : turnips, yellowtail, carrot, soaked raw materials(Sea tangle,
red pepper, malted rice, salt)
Maker : Marunishi Food Industry
Kanazawa-shi, Ishikawa |
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Turnips and Yellowtail Sushi 
