Fermented Fish Funa Sushi - 鮒鮨 琵琶湖 (にごろ鮒 Micro Fish Variety) . A form of Cooked Narezushi 熟鮓, from Shiga Prefecture's Lake Biwa area. Said to be the most original Japanese sushi, the Funa gold fish is preserved and fermented first in Salt and then with Fermented Rice, keeping them edible over much longer periods as back then Kelvinator hasn't started building his fridges. This is then 2ndly marinated with Sake Kasu lees 酒粕 and Miso, to reduce the fermented stinkiness taste, which when measured is actually more smellier than Nattou or Stinky Tofu.
You can actually find FunaZushi in Kyoto too as they have quite a few shops doing Shiga Prefecture food at a premium price. However, the way they prepare it for customers in Shiga is a bit more specific, hence I wanted to re-try that experience. Mine batch had some eggs within, and they price them on appearance of the finished product if pre-sliced.
1 more thing. Funa Sushi is not served with Rice but only the final Sake Lees. So it's Neta to Shari ratio is actually irrelevant. If people really understood the history of sushi, rice only became a part of the fish sushi after it was no longer necessary to overly ferment the rice to preserve the fish, due to the advent of Rice Vinegar and subsequently Fridges. 🐠
stinky tofu history 在 Origins of Food - What Is Stinky Tofu? | Facebook 的推薦與評價
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