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Funazushi: Japan's Most Exotic Sushi
posted by John Spacey, May 12, 2014
Sushi from the early Edo-era would be hardly recognizable to modern Japanese. It was a fermented fish dish with a strong vinegar taste. 
Throw Out The Stinky Rice
Sushi began as a way to preserve fish in fermented rice. The rice was thrown out. At some point, people started eating the fermented rice — sushi was born. This early type of sushi is known as narezushi.
Modern Sushi Is Born
Today, narezushi is hard to find. It had a strong smell and taste that fell out of favor. The sushi we know today with vinegar-soaked rice and fresh ingredients took its place towards the end of the Edo-era.
A Taste of the Edo-era
Funazushi is a type of narezushi that can still be found today in Shiga Prefecture. It's made from a fish known as Nigorobuna that's only found in Lake Biwa.The Nigorobuna are preserved in salt and aged for a year. They are then repacked with rice and fermented for up to 4 years. The result is Funazushi.A single family (the Kitamura family of Kitashina) is responsible for keeping Funazushi traditions alive. They have been making it for eight generations dating back to 1619.In recent years, Nigorobuna have become over fished as interest in Funazushi has increased throughout Japan. Its now common to substitute similar fish such as Crucian Carp. Funazushi has a strong smell and sharp vinegar taste. Most people who try it intensely dislike it. Those who do like Funazushi can't say enough good things about it.
(uncut Funazushi)
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