和歌山県·郷土料理
Narezushi (Wakayama City)
The moment the leaves are opened, a sharp, pungent fermented aroma hits your nose. While opinions on its taste may be divided, once you take a bite, the acidity and umami wash over you, creating an addictive quality that keeps people coming back. Narezushi is a preserved food made by lactic acid fermentation of salted fish and rice. It is said to have been passed down in Wakayama for over 800 years and is counted as one of Japan's three major types of narezushi. Mackerel is salted for over a month, then wrapped in leaves with rice and left to mature slowly under a heavy stone. The leaves used for wrapping vary, including ase (Dendrocalamus) and other local plants. The fact that the taste and aroma differ depending on the region is part of its charm. It is a dish packed with the fermentation wisdom of Wakayama, indispensable for festivals and celebratory occasions.
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