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Masu-Zushi (Trout)


Masu-zushi is perhaps least known in North America, but popular in Japan particularly in the regions where fresh trout is abundant. Marinated trout can be used for both nigiri-zushi and hako-zushi. There is a good chance that you can find near you a rainbow trout farm. Make sure, however, that the trout farm uses only spring or well water. If you can find one by the Internet, drive on Saturday or Sunday afternoon to buy a few freshest trouts. Get them deboned at the farm if possible.

Material
  • 1 deboned trout
  • 1 cup vinegar
  • 2 table spoon sugar
  • 1 tea spoon salt
Mix to dissolve sugar and salt. Dip deboned trout in the mix and set aside for 24 hours.

Follow the "hako-zushi" page for the remainder.