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Fish and seafood from Japan
Kabura-zushi is a winter narezushi of the Hokuriku coast. Slices of salted yellowtail are tucked into slit rounds of salted turnip and layered with rice koji amazake, carrot, chilli and yuzu under a weight. In one to two weeks of cold fermentation, lactic acid bacteria ferment it.
| Yellowtail (buri or gando)1–1.5 kg | Cut into blocks and heavily salted[maff-recipe] |
| Natural saltAs needed | [maff-recipe] |
| Extra-large turnips10–13 | [maff-recipe] |
| Carrot1/2 | Cut into flower shapes and rubbed with salt[maff-recipe] |
| Yuzu peel, shreddedAs needed | [maff-recipe] |
| Red chillies, seeded and sliced1–2 | [maff-recipe] |
| Rice koji1 sheet | [maff-recipe] |
| Cooked rice2 cups | [maff-recipe] |
| Boiling water2 cups | [maff-recipe] |
Total time across the recorded steps: 54 days – 2 months
What changes: Blocks of yellowtail sit buried in salt under a weight for about 40 days
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kabura-zushi is a winter narezushi of the Hokuriku coast. Slices of salted yellowtail are tucked into slit rounds of salted turnip and layered with rice koji amazake, carrot, chilli and yuzu under a weight. In one to two weeks of cold fermentation, lactic acid bacteria ferment it. Made in 6 steps over 54 days – 2 months. The longest step, salt the yellowtail, takes 40 days (MAFF Japan). Leuconostoc (most isolates), with Latilactobacillus sakei (Lactobacillus sakei), Leuconostoc gasicomitatum and Leuconostoc mesenteroides predominant; all isolates grow at low temperature does most of the fermenting.
| Main step | 40 daysReported[maff-recipe] | Salt the yellowtail |
|---|---|---|
| Temperature | 50 °CReported[maff-recipe] | Make amazake from rice koji and rice |
Kabura-zushi is a narezushi close to a pickle rather than a sushi on vinegared rice (MAFF). It uses sweet amazake koji and a vegetable, and is ready in one to two weeks (7–10 days in the Ishikawa recipe, about two weeks in Toyama).
The fermentation is short and relies on cold winter weather, so keep the finished product cold and eat it soon. Cold matters because Japan's farm ministry (MAFF) names home-made izushi and similar fermented fish among the foods most exposed to botulism, and it is eaten as it is, without heating. MAFF says the spores do not grow at pH 4.6 or lower or at 3.3 °C or colder; no source we read gives this product's pH, so the recipe is not a tested safe method. The Ishikawa product standard allows no additives except alcohol (shusei) as a seasoning and preservative.
Every number is labelled with how it is known. How this atlas is made
An Edo-period ceremonial dish of the Kaga domain, eaten to pray for good catches and safe sea travel. Turnip growing on the Tonami plain begins after the rice harvest, and making starts at the end of November.
