🍱 Funa zushi

Nare-zushi is an ancient type of sushi, made by fermenting salted fish and rice in a marinade. It is called nare-zushi because the fish becomes "acclimated" or "ripe" as fermentation progresses. Nare-zushi is a method of processing fish for long-term preservation, and is an excellent preservation method because it allows easily perishable fish to be fermented and eaten throughout the year. In Shiga Prefecture, crucian carp, Japanese carp, lotus root, moroko, ayu, hai, loach, carp, loach, and other fish are made into nare-zushi. Funazushi is a typical example, and is often offered as a sacred dish at festivals held at shrines to pray for fertility. Funa-zushi is often made from nigorobuna (crucian carp) caught in Lake Biwa. The whole crucian carp is marinated, and the lactic acid produced during fermentation softens the bones, making it possible to eat all the way down to the bones. The increased lactic acid bacteria also have a beneficial effect on the intestinal tract and are highly nutritious. In Shiga Prefecture, there is a long-standing custom of eating funa-zushi instead of medicine when suffering from stomachaches or poor health. Nare-zushi, which has been popular since ancient times, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets in 1998.