[Savoring Spring] Masu-sushi & Homemade Gari

April is cherry blossom season.

Just as flowers have their seasons, sushi also has its seasonal highlights.

We’d like to introduce our April sushi selections.

・Masu-sushi

Masu-sushi is a traditional pressed sushi from Toyama Prefecture. Since the trout (masu) is cured with vinegar, salt, and sugar, it has been loved for centuries as a food with excellent preservation qualities.

You can also make it using salmon instead.

It is said to have originated in the mid-Edo period(about 270 years ago) and developed as a prestigious gift for the Maeda clan, the local feudal lords. In those days, "Sakura-masu" (sakura trout) was a vital catch for the region. Toyama is home to many major rivers like the Jinzu and Kurobe, which served as the natural spawning routes for these fish.

The peak season for Sakura-masu is from March to May. Some say they are called "Sakura-masu" because they return to their home rivers just as the cherry blossoms (sakura) begin to bloom.

While it has deep regional roots, modern logistics allow us to enjoy this seasonal delicacy all across Japan today.

↓Related blog

https://www.su4lab.com/post/exploring-local-sushi-toyama

・Gari (Ginger)

It’s thinly sliced ginger pickled in sweet vinegar. While most people overseas just call it “ginger”, in Japan, we specifically call it “Gari”. The name comes from the “gari-garri” sound the crunchy sound it makes when you slice it or eat it.

Gari started being served with sushi about 200 years ago. Back then, there were no refrigerators. Since raw fish carried a risk of food poisoning, people ate ginger because it kills bacteria.

Fresh young ginger can only be harvested from April to June. That’s why sushi chefs prepare a whole year's worth of 'Gari' during this short season.

★The Role of Gari (Pickled Ginger)

① Reset the Palate

Gari refreshes your mouth between different types of sushi, allowing you to fully enjoy the unique flavor of each fish.

② Natural Antibacterial Effect

Ginger contains powerful components called "Gingerol" and "Shogaol." These have strong antibacterial properties and are even effective against parasites like Anisakis. Back in the days before modern refrigeration, people ate Gari as a natural way to prevent food poisoning.

★Why is Gari made only with Fresh Ginger?

① Tender Texture

Young ginger is harvested early, meaning its fibers are fine and it has a high water content. This gives it that signature crisp, crunchy texture. The common brown ginger found year-round has much tougher, woodier fibers that would feel stringy and unpleasant in your mouth.

② Mild and Balanced Flavor

The spiciness of young ginger is much gentler than matured ginger. This creates a perfect harmony with the acidity and sweetness of the vinegar. Regular ginger is simply too spicy and would overpower the delicate taste of the sushi.