Masu-no-sushi (trout salmon pressed sushi) making class.

Masu-no-sushi (trout salmon pressed sushi) making class.
All the key techniques of Toyama’s authentic speciality.

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The region of Toyama is known in the whole country as one of the best area for fresh fish, high quality rice … and sushi making!
The masu-no-sushi (trout salmon pressed sushi), a very traditional technique, is one of its speciality, and is very popular in all Japan.
You will learn everything about the ingredients, and all the key tehcniques, from the moulding with bamboo to the packaging, with direct instructions from the chef of Tairasushi Honpo, based in Nanto. Discover the 300 years old traditional taste of Toyama!