Masu Sushi is one of Toyama Prefecture’s most famous local specialties.
It is made by layering lightly salted and vinegared trout (similar to salmon) over vinegared rice, wrapping it in bamboo leaves, and pressing it inside a round wooden container called a wappa.
Masu Sushi originated in the 18th century. Combining Toyama’s pristine river trout with preservation techniques, it was first created as a gift for a feudal lord.
When you open the box, you’ll find a wooden lid and a pressing bar.
Remove the press, and you’ll see several layers of bamboo leaves neatly covering the sushi. The leaves have natural antibacterial properties and add a refreshing aroma.
Peel back the leaves, and the bright orange trout appears.
From the side, you can clearly see the layers of fish and rice. Thickness and vinegar strength vary by brand.
The biggest appeal is the presentation and aroma. As you unwrap the leaves, the fresh scent and vivid colors are revealed. Many locals say it tastes even better after resting for a day, allowing the flavors to blend.
To eat: remove all the leaves, then cut the sushi like a cake into 6–8 wedges using a knife (some come with a plastic knife inside). No soy sauce or wasabi is needed—it’s already perfectly seasoned.
Masu Sushi is mainly sold in Toyama City. You can find it at Toyama Station kiosks and Shinkansen platform shops, the Toya Marche shopping area, department stores like Toyama Daimaru, large supermarkets such as Aeon and Apita, Toyama Airport, expressway service areas, and at specialty shops like Minamoto and Takadaya. Some are also available in Takaoka City and other major stations within Toyama Prefecture.
Tip: Refrigeration makes the rice hard, so store it at room temperature as instructed on the label, and eat it before the expiry date.