Narezushi (熟れ寿司,
"matured sushi") is a traditional form of fermented sushi.
Skinned and
gutted fish are stuffed with salt, placed in a wooden barrel, doused
with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed.
After six months, this sushi can be eaten, remaining edible for another six months or more.[21]
The most famous variety of narezushi still being produced is funa-zushi (made from the crucian carp of Lake Biwa), a typical dish of Shiga Prefecture.
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