Toyama | The Art of Oshizushi: Authentic Trout Sushi Making with Hira Sushi Honpo’s Artisans
Itinerary Details
The Craft of Sasa Leaves: What Makes Toyama Trout Sushi Special?
Trout sushi is one of Toyama Prefecture’s signature forms of oshizushi, or pressed sushi. Its distinctive character comes from the careful balance of three elements: high-quality rice from the Tonami Plain, savory salted trout with a rich, delicate flavor, and fragrant sasa leaves that wrap the sushi and help preserve it. Under the guidance of a master chef, learn how to layer the ingredients and apply just the right amount of pressure to create beautifully shaped trout sushi.
Hira Sushi Honpo: A Taste of Toyama’s Culinary Heritage
Set in the Shogawa River basin of the historic Etchu region, Hira Sushi Honpo has remained committed to carefully selected ingredients, including domestic rice, fresh trout, and specially prepared vinegar. During this experience, you’ll not only make your own trout sushi but also discover the history and craftsmanship behind this beloved local specialty. As the sushi rests, the vinegar gradually brings the flavors of the trout and rice together—a patient process that is an essential part of the traditional experience.
Itinerary
Discover the History of Trout Sushi & Learn from the Artisans
Check In & Prepare for the Workshop
Arrive at Hira Sushi Honpo’s main store and prepare for your hands-on experience. With guidance from the staff, put on an apron and hat, wash your hands, and get ready to step into the professional workshop where traditional trout sushi is made.
Discover Trout Sushi Culture & Watch the Artisan Demonstration
Your chef begins with an introduction to the history and culture of Toyama’s trout sushi. Watch as they demonstrate the traditional techniques, from carefully arranging the fragrant sasa leaves to achieving the ideal balance between trout and vinegared rice.
Make Your Own Trout Sushi & Enjoy the Results
Try Your Hand at Making Traditional Trout Sushi
Under the guidance of experienced artisans, make your own trout sushi from start to finish. Arrange the sasa leaves, layer the trout slices and vinegared rice, then use a traditional wooden lid and ropes to press and shape your sushi. Follow the artisan’s techniques and discover the precision behind this deceptively simple-looking dish.
Take Home Your Handmade Trout Sushi
Your handmade trout sushi is ready! The chef will explain how to store it and when it is best enjoyed, usually by the following day. Take a small piece to taste on the spot, or save it for later and enjoy it as a delicious takeaway while continuing your journey toward the UNESCO World Heritage Gokayama Gassho-style villages.
Important Information & Cancellation Policy
Important
Information &
Cancellation Policy
Important Notes
- Allergen information: The main ingredients include domestic rice, trout (salmon family), vinegar, sugar, salt, and seasonings. Please carefully consider your individual dietary needs and inform us in advance of any food allergies or dietary restrictions.
- The meeting point is approximately an 8-minute walk from Kogi Station on the JR Johana Line. Please allow sufficient time for transportation so as not to affect other participants.
- English interpretation must be requested in advance when making your reservation. An additional fee applies.
Cancellation Policy
- If you cancel for personal reasons after making a reservation, a 5% system cancellation fee will apply.
- 7 days before departure: 30%
- 3 days before departure: 50%
- The day before or on the day of departure: 100%
