Narezushi

Narezushi is a traditional Japanese dish of fermented fish. It is considered an ancient form of sushi and predates the more familiar nigiri and maki styles. The process involves preserving fish with salt and rice, allowing it to ferment for months or even years. During fermentation, lactic acid produced by the rice prevents the fish from spoiling and imbues it with a distinct sour and pungent flavor.

The most well-known example of narezushi is Funazushi, made from the funa crucian carp found in Lake Biwa. Other regional variations exist, utilizing different types of fish and local rice. Historically, narezushi was a crucial method of food preservation in Japan, especially in areas far from the sea. The rice used in the fermentation process is typically not eaten; it serves as a medium for fermentation and is discarded before serving the fish.

Modern narezushi is less common than other sushi types due to its strong flavor and lengthy preparation time. However, it remains a delicacy and a significant part of Japanese culinary heritage, appreciated for its unique taste and historical context. It is often served in small portions as an appetizer or accompaniment. The complex umami and sour notes are a result of the extended fermentation process.