Kabushi

It is a local dish that has been passed down for a long time in Ishikawa Prefecture, a type of narezushi. Each household takes pride in the way they make it, and it is especially used in New Year's dishes, and close friends sometimes exchange recipes. It is said that this dish originated in the Edo period during the Kaga domain, and was created as a way for ordinary people to hide yellowtail, a high-class fish, in turnips to eat. The yellowtail is filleted, sprinkled with salt, and marinated for about two weeks. The turnip is peeled, cut into slices about 1.5 cm thick, cut horizontally into slices, placed in a separate container, sprinkled with salt, and marinated for about a week. Thinly sliced ​​yellowtail is placed between the cuts in the turnip, and the turnip is marinated alternately in a container, with rice and koji mixed in lukewarm water and left to sit overnight. Carrots (cut into flower shapes or julienned), chili peppers, and kelp are also sprinkled between the pieces. The turnip is then weighted down and used after 20 to 40 days.

[Tomomi Kono and Midori Otaki]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

石川県で古くから伝わる郷土料理で、なれずしの一種。各家庭で自家の作り方を誇りとし、とくに正月料理に取り入れており、親しい人の間では作品交換をすることもある。この料理のおこりは江戸期加賀藩時代からといわれ、一般民衆が高級魚であるブリをカブに隠して食べるためにくふうしてつくられたといわれる。ブリは切り身にして塩をふり2週間くらい漬け込む。カブは皮をむき、1.5センチメートルくらいの厚さの輪切りにし、この輪切りの横に切り目を入れて別の容器に入れ、塩をふって1週間ほど漬ける。カブの切れ目に薄く切ったブリを挟み、ぬるま湯で飯と麹をあわせて一晩ねかせたものをかけながら容器に交互に漬け込んでいく。ニンジン（花形かせん切りにしたもの）、唐辛子、昆布なども間に散らす。重石(おもし)をのせ、20～40日後に用いる。

［河野友美・大滝　緑］

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