TOYAMA MASUZUSHI 富山の鱒寿司 

Trout Pressed Sushi

​It is a form of oshizushi (or pressed sushi) that utilizes bamboo leaves in order to compress sushi rice with our salted trout sashimi.

Masu-zushi is a traditional local dish representing Toyama Prefecture. It consists of salted trout pressed with vinegared rice. The marinated trout is cut to fit the shape of a magewappa (bentwood box), placed on top of the sushi rice, folded with bamboo leaves in a specific order, covered with a lid, and then weighted down. Wrapping it in bamboo leaves allows the flavors to mature.

 

The trout’s flesh is tender, and the vinegared rice is nicely compacted, giving it a pleasant texture and satisfying bite.​

Through our careful consideration of our specially selected trout slices in tandem with our Koshihikari rice, we deliver a very traditional style of Masuzushi for all to enjoy.

 

The diameter of the container holding the Trout Pressed Sushi is 6.5 inches (palm-sized) .

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The Origins of Masuzushi

The history of Masuzushi dates back to the early 18th century during the Kyōhō era.

A chef from the Toyama domain prepared a type of fermented sushi (narezushi) as an offering to Toshinao Maeda, the lord of the Kaga domain. It is said that the topping at the time was not trout (masu), but sweetfish (ayu).

Impressed by its exquisite taste, Toshinao Maeda later presented the sushi to the shogun of the time, Tokugawa Yoshimune, which brought him great honor.

Subsequently, the trout caught in Toyama’s Jinzu River became the sushi topping, leading to the creation of Masuzushi. Over time, Masuzushi became a tribute item from the Toyama domain.

 

Why Is Bamboo Leaf Placed Underneath Masuzushi?

In Japan, it has long been a tradition to use leaves, such as oak leaves, to wrap and preserve food. Bamboo leaves, known for their antibacterial properties, were placed under the sushi to help prevent spoilage.

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