Masuzushi is a pressed sushi made with masu trout. In 1717 the feudal lord Toshioki Maeda made an offering of Toyama rice and ayu sweetfish pressed sushi to shogun Yoshimune Tokugawa. It was said to make an impression on Yoshimune who was known for his fine palate. After that masu trout was used to make masuzushi and it became recognized as a regional specialty.
Sasa broad-leaf bamboo leaves are placed in a round dish. Vinegared rice and salted masu trout slices are placed on the sasa leaves and then the leaves are wrapped to completely cover the fish and rice. A heavy stone is placed on top pressing the sushi. In Toyama along the Matsukawa river there are now several masuzushi-specialty shops each with their unique traditional flavors. Masuzushi is a popular souvenir from the area and is sold as ekiben bentos sold at train stations. A portable meal that can be eaten while traveling on the trains.
The salted masu trout has a concentrated umami and a rich flavor. The soft acidity from vinegared rice, umami of the salted masu is wrapped up in fragrant sasa bamboo leaves.RECIPE_HEADEND