Toyama Traditional Speciality "Masu-no-Sushi"
Bright Pink-colored Toyama Speciality wrapped with Green
Bamboo-leaves In a Chic Wooden Container

It is said that masu-no-sushi was first made in 1717 by Shinpachi Yoshimura,
a clansman of the Toyama clan, who had an excellent cooking technique. It was
presented to Toshioki Maeda, the third load, who was so satisfied with the taste
that he appointed Shinpachi to the important post as masu-no-sushi maker.
Thereafter, masu-no-sushi was presented to Yoshimune Tokugawa, the eighth
shoogun, who was very enthusiatic about this Toyama speciality. Since then,
masu-no-sushi has achieved the nationwide fame as Toyama speciality.
You can enjoy not only its unique taste but its colorful contrast between pink, white
and green.

Toyama-grown Rice, a Masterpiece produced by Diligent
People and Unique Natural Environment

Toyama, the Kingdom of Water

A Variety of Tastes produced by Water

Sushi created by a Good Combination of Rice and Fish

How to Eat Masu-no-Sushi

Toyama-grown Rice, a Masterpiece produced by Diligent People
and Unique Natural Environment

The important conditions to get rice of high qualty are:
1. Big temperature gap between daytime and nighttime in summer.
(This big temperature gap produces sweet-taste rice with high sugar degree.)
2. Good quality water flowing down from high mountains.

Toyama meets these conditions. Toyama Prefecture is blessed with abundant
clean water flowing down from mountains which are as high as 3,000 meters and
fertile land created by a fan which is formed by about 300 rivers. In addition to these
two conditions, the deep affection for rice and excellent technique of diligent farmers
can not be neglected.


Toyama, the Kingdom of Water
The east, south and west sides of Toyama are surrounded by high mountains, and
the north side faces to the Toyama bay. This geographical feature leads to a unique
climate which brings a lot of snow in winter. It is preserved in mountains (dam of
snow) and gives an abundant cool water to the Toyama plain even in summer.
The Environment Agency designated four spots from Toyama prefecture as the
best waters in Japan. It is not too much to say that Toyama is a kingdom of water.


A Variety of Tastes produced by Water
An abundant water of Toyama has widely been used for hydraulic powers, industrial
water and agricultural water, and also helps produce a variety of vegetables and fruits
such as apples, pears, persimmons and water melons as well as rice.
The excellent brands of Toyama sake depend mainly on good quality water and
Toyama-grown rice. The tasty water of Toyama is also sold as the best quality mineral
water all over Japan.


Sushi created by a Good Combination of Rice and Fish
Sushi was originally a kind of pickle, dated back to the 7th century when people
used to mix some rice and fish to preserve fish by lactic-fermentation of rice. It was in
the 18th century that people started using vinegar to make sushi.
Masu-no-sushi is a masterpiece produced by perfect harmony of rice and fish!


How to Eat Masu-no-Sushi
Turn the wooden container upside down, put masu-no-sushi wrapped in the bamboo-
leaves on the container lid, and cut it into six or eight pieces by an attached knife.
Eat it within two days after it is made. Keep it in the heated room in winter and in
the cooled room in summer. If the temperature exceeds 30°C, keep it in the
refrigerator for one or two hours before eating it.