narezushi of amberjack and turnip (Kanazawa specialty)
A local fermented sushi from Kanazawa, Ishikawa Prefecture, made by pickling amberjack (buri) and turnip (kabu) in rice malt (koji).
See also: なれずし
When I go to Kanazawa, I definitely want to try kaburazushi.
This kaburazushi has an exquisite balance of koji sweetness and fish umami.
Kana spelling is common in menus and casual writing.
Compound of 蕪 (kabu, 'turnip') and 鮨 (sushi, here specifically fermented sushi). The reading kabura is an older form of kabu.