🍱 Narezushi

Narezushi has long been a common sight at festivals as well as local and regional events. It is a preserved food that makes use of fermented rice to preserve fish, and the technique involved in making narezushi is still in use today. Wakayama's narezushi is said to be one of the three most famous narezushi in Japan, with a history of more than 800 years. There are various theories about the origin of narezushi, but it is said to have originated when salted mackerel was stuffed with rice and wrapped in leaves. When the salted mackerel was unwrapped to be eaten after several days, the rice within had fermented, combining with the mackerel to become a delicious sushi dish.