Niigata Station is indeed a rice-producing area, and many ekiben are sold using rice produced in Niigata Prefecture. Equally as noticeable are ekiben that use fresh seafood from the Sea of Japan. From among them, I chose “Masakasa Ikaranai Sushi” this time.
The “ma” in “masakayaku nandanushi” refers to trout, “sa” to salmon, “ka” to crab, and “ikura” to salmon roe itself. In other words, this ekiben is a sumptuous sushi made with trout, salmon, crab, and salmon roe.
When the lid is removed, the eye is greeted by a colorful array of seafood. Vinegared trout, salmon flakes, crab flakes and crab meat, and salmon roe marinated in soy sauce are all arranged on a bed of sushi rice, and the appearance alone conveys the extravagance of the dish and whets the appetite. And of course, the sushi rice stuffed underneath is made from Niigata rice, so it is safe to say that all of Niigata’s delicious foods are packed into this dish.
And each flavor is exceptional. Vinegared trout combines the freshness of vinegar with the robust flavor of trout, bringing out a strong umami taste. The salmon flakes and crab flakes are slightly salty and allow you to directly taste the flavor of the ingredients. The salmon roe in soy sauce has an indescribable taste with the texture of the roe bursting in your mouth and the rich flavor of the roe amplified by the soy sauce.
And it goes well with the slightly sweet-tasting sushi rice. It is more like pressed sushi like Osaka-style sushi than chirashizushi, but the sumptuous contents of trout, salmon, crab, and salmon roe will keep your chopsticks going. The sumptuous ingredients (trout, salmon, crab, and salmon roe) will make your chopsticks go faster and faster, and you can enjoy the flavor of each ingredient without the accompanying soy sauce. A little bit of soy sauce changes the flavor, so it is good to compare both sides.
© Source travel watch