Making Masu Sushi Even More Delicious!? 10 Trivia Facts Even Toyama Residents Don't Know
In Toyama, the most beloved pressed sushi for over 100 years is "Masu Sushi."
We often hear people say, "I love Masu Sushi!" not only within the prefecture, but also outside of it.
On the other hand, I honestly feel frustrated that the true appeal of masuzushi is still not widely known.
Therefore, in order to help you enjoy your favorite "Oshimasu Sushi," we have enlisted the cooperation of masu sushi chefs, staff, and associations to introduce 10 professional-level masu sushi trivia facts!
Trivia 1: There are over 30 varieties of masuzushi (trout sushi).
Here's the number one piece of trivia that's almost unknown outside the prefecture, and surprisingly unknown even within the prefecture.
There are approximately 30 businesses in Toyama City alone that make masuzushi, and each one has a different recipe.
Each type of fish has its own unique characteristics, such as thickness, rarity (rawness), acidity, saltiness, and sweetness.
That's why in Toyama, it's common for each family to have their own "favorite" brand of masuzushi, and some people have never even tried masuzushi from another company.
If you try several different types of masuzushi at the same time, you'll be surprised by how different they are! We highly recommend buying several with your family and friends and discussing which one is your favorite.
Trivia 2: There is a chart for Masu Sushi.
If you're thinking, "There are over 30 kinds, I don't know how to choose...", we recommend referring to the "Masu Sushi Chart".
There isn't a single listing that includes all the varieties, but for example, at "Etchu Masuzushi Tominoe," a specialty trout sushi shop located in "Toyama Marche," a local specialty goods store in front of Toyama Station, nine types of trout sushi are sold, and a chart is available that lists them based on their acidity, rarity, and firmness.
Some shops have charts available, and original charts created by people who have done their own taste tests are posted online. To increase your chances of finding your favorite sushi, be sure to check them out before you buy.
Trivia 2: There are two major schools of thought: the "inside" and the "outside."
When you think of masuzushi, you probably imagine white vinegared rice topped with pink trout, but there is a type of masuzushi where, when you open the lid, all you see is white vinegared rice.
Customers from outside the prefecture who purchase this product are sometimes surprised to find that there is no trout in it. However, this is actually due to a manufacturing method called "back-positioning," which is the original method. The characteristic of "back-positioning" is that because the trout is on the bottom, the fat from the fish does not easily transfer to the vinegared rice, resulting in a refreshing taste while still allowing you to enjoy the original flavor of the fish. Conversely, products with the trout on top are made using a method called "front-positioning," where the seasonings and fat from the trout easily transfer to the vinegared rice, creating a more harmonious flavor.
Enjoying the subtle differences in flavor is what you'd call a connoisseur's way of choosing masu sushi.
Trivia 4: If you like rare items, you can reserve them to get freshly made ones.
When people from outside Toyama Prefecture eat Masu Sushi, they are often surprised by its "rarity."
Masu sushi often has a shelf life of about 3 days, but because it is seasoned with vinegar and salt, the masu meat becomes firmer (and loses its rare texture) over time.
Because items purchased outside the prefecture take time to transport, it's difficult to find them in rare condition.
Therefore, if you want to enjoy the rarity of the product, it's recommended to call the shop and reserve it, asking for "the freshest possible product," and then go to pick it up. (Please note that depending on the shop's policy and how busy they are, they may not be able to accept your reservation.)
Masu sushi is often made on the premises or nearby of the store where it's sold, so this way you can enjoy it in a state as close to freshly made as possible. Some stores will ask you when you'd like to eat it and hand it to you in a way that gives it a rare feel while ensuring the trout and vinegared rice are in perfect harmony.
(※This isn't a trivia fact recommending rare items. Many people prefer the taste to develop over time as the flavors meld together. It can also be fun to divide and eat one type of masu sushi from when it's freshly made up to three days later!)
Trivia 5: Storing in the refrigerator is actually a bad idea.
This is a common mistake people make after buying masu sushi!
If you put trout sushi in the refrigerator, it will harden and lose its original deliciousness.
Room temperature (15-25°C) is ideal for aging and storage, so leave it as is in spring and autumn. In winter, it's better to place it in a heated location.
If it gets too hot indoors, such as during the summer, wrap the packaging tightly in newspaper and store it in the vegetable compartment of your refrigerator. Allow it to return to room temperature 1-2 hours before eating.
Trivia 6: An unexpected trick: microwave it.
That being said, I was so worried that I put it in the refrigerator!
In such cases, "wrapping it in plastic wrap and microwaving it" is an effective solution.
You might think it's crazy to microwave sushi, but this is an official secret technique that I learned from the sushi chefs and staff at the sushi shop.
The best heating time will vary depending on the type of masuzushi and the individual microwave oven, but try heating it for a few seconds at 500W first, and if it's not done, heat it for a few more seconds.
Trivia 7: The joy of adding a little extra and decorating
Masu sushi is a traditional dish, and I used to think that it was inappropriate for an amateur to make any changes to it... but I heard some tips on "adding a little something" and "decorating" from a masu sushi chef, so I'd like to share them with you.
First, the perfect condiment to add to trout sushi is, surprisingly, mayonnaise.
Mayonnaise contains vinegar and oil as ingredients, which are the same as the ingredients in masuzushi, so it's no surprise that they go well together. Incidentally, it's also said to be delicious with mayonnaise and soy sauce, so be sure to try it if you want to change up the flavor.
They also recommend lightly searing the trout with a burner until it's slightly browned.
The fat slowly renders out, and the added aroma makes it popular even with foreigners and children who don't usually like sushi.
And then, unexpectedly, they even decorated them! When thinking of entertainment that could be enjoyed at home during the COVID-19 pandemic, the idea came about because the shape of masuzushi is similar to a whole cake. The chairman of the Toyama Masuzushi Cooperative Association's shop even held an SNS posting campaign called the "Deco Masu Campaign."
"Even though it's traditional food, it's still food, so it's important that everyone can enjoy it according to their own preferences," the chairman also told us.
Trivia 8: Places around Toyama Station where you can compare and contrast different foods and products.
Feeling like trying different types of masu sushi? Here are some recommendations around Toyama Station!
Let's start with a "taste test." The Toyama Masu Sushi Cooperative has created a "foodie map" that compiles and shares information on 12 shops, including those around Toyama Station.
Some stores also sell mini sizes or pre-cut versions, making it easier to compare different flavors.
For an even more casual way to compare different types of sushi, Hotel JAL City Toyama, located in front of Toyama Station, offers a "trout sushi tasting set" for breakfast and lunch.
Along with an original chart, they serve up to eight different types of masu sushi, cut into easy-to-eat sizes, allowing you to enjoy a true taste comparison!
Regarding "comparing different types," as mentioned earlier, shops like "Etchu Masuzushi Tominoe" always carry several varieties of trout sushi.
How about choosing your favorite masu sushi on your way back from a trip or business trip, and enjoying the taste of Toyama right up until you return home?
Trivia 9: Places in Tokyo where you can compare and buy different products
For those who find it difficult to travel all the way to Toyama, here are some shops in Tokyo where you can buy various types of masuzushi.
One is "Nihonbashi Toyama-kan," located right near Exit B5 of Mitsukoshimae Station. The other is "Ikiiki Toyama-kan," located on B1 of the Tokyo Kotsu Kaikan, right next to Yurakucho Station.
Both shops sell 2 to 4 different types of masu sushi on a rotating basis, and they sometimes organize events such as demonstrations by masu sushi chefs and sake pairing events.
Masu sushi is very popular and often sells out by midday, so it's recommended to reserve some in advance or visit early if you'd like to purchase some.
Trivia 10: A new form: frozen trout sushi
It's difficult to get to Toyama or Tokyo. I want to eat delicious Masu Sushi anytime. For people like that, we recommend "Frozen Masu Sushi," which utilizes rapid freezing technology.
By flash-freezing the freshly made sushi at the factory, less drip occurs during thawing, allowing you to enjoy delicious trout sushi at home anytime.
It seems that the masuzushi was recognized as "just as delicious" at an event attended by food buyers, so it looks like there will be even more opportunities to enjoy it in the future.
How did you like our 10 trivia facts about masuzushi? We gathered information from artisans and sales staff to help you enjoy masuzushi even more, so we hope you find it helpful. We hope you all find your favorite masuzushi ever!
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Megumi Nakagawa, CEO of WOA Co., Ltd. and Fishing Ambassador
I love delicious fish, fishermen, and fishing so much that I'm currently working a job that takes me to ports all over Japan. I'm originally from Toyama City, and I currently live in both Tokyo and Toyama City. One of my goals is to hold a "trout sushi tasting competition."
