The yellowtail landed in winter from the Sea of Japan is valued for its rich, fatty flavor. A traditional way of preserving it is this fermented preparation. The fish is first salted, cut into fillets, and layered with slices of winter turnip. This is then pickled in vats with koji (the cultured rice from which sake is prepared). During the Edo Period, this was a popular winter delicacy prepared by many households, especially in Kanazawa.