Discovering the Flavor of Konka Iwashi, the Origin of Sushi

At Kakita Suisan, located in Himi City, Toyama Prefecture, at the base of the Noto Peninsula, konka iwashi, sardines preserved in rice bran, has been produced for six generations using carefully selected sardines.

Konka iwashi is made by preserving perishable fish such as sardines and mackerel in cedar barrels with rice bran, koji mold, chili peppers, and sake lees, then allowing them to undergo lactic acid fermentation over a period of one to three years. This traditional fermented food is said to be a prototype of sushi and is extremely close to narezushi, an ancient Japanese fermented dish introduced to Japan long ago.

Its flavor is characterized by a distinctive and pronounced acidity. However, its versatility as a traditional ingredient far exceeds expectations. Konka iwashi can be lightly grilled and finished with a squeeze of citrus, paired with grated Japanese radish dressed in sweet vinegar or even used as a topping for pizza or an ingredient in pasta, demonstrating a remarkable range of culinary applications rooted in tradition.

Under the guidance of sixth-generation producer Sekiko Kakitani, participants learn about the region’s history, the origins of fermented foods, and experience pairings with local sake that gently draw out the fermentation-derived acidity and depth of flavor. Through this process, they come to understand the contours of the taste quietly and reflectively.

The word sushi originates from the term suhi (酸し), meaning sour. While the process was simplified with the spread of vinegar, before vinegar became common in the Edo period, sushi was fundamentally based on fermentation from ancient times. This experiential program allows participants to explore approximately 1,000 years of sushi history through all five senses, including taste, aroma, texture, and appearance.

Contact Information
Kakita Suisan Yugen Kaisha (Limited Company)
Address: 3-37 Kita-Omachi, Himi City, Toyama, Japan
Tel: +81-766-74-0025

Photo by Kenta Nakajima