滋賀県·郷土料理
Funazushi
Long before 'sushi' as we know it today appeared on Japanese dining tables, this flavor has been passed down through generations. Funazushi is a type of narezushi, created by slowly lactic-acid fermenting Nigoro-buna, an endemic species of Lake Biwa, with salt and cooked rice. The process uses Nigoro-buna carrying eggs. After being salted, the fish is layered with rice in wooden barrels and left to ferment quietly for several months, typically until around the New Year. The long passage of time produces a mellow acidity and an umami that spreads through the mouth with every bite. The thinly sliced flesh melts moistly on the tongue, while pieces containing eggs are rich and dense. The unique aroma gains even more depth as the fermentation matures. It can be enjoyed as a single slice on its own, paired with white rice or chazuke (rice with tea), or served as an accompaniment to warmed sake. Rooted in the Shiga region since the Nara and Heian periods, it is considered the origin of fermented foods. Within a single slice, over a thousand years of history is contained.
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