🍚 Narezushi (lactic acid fermented sushi)

"Narezushi" is a traditional type of sushi, consisting of salt-pickled fish and rice fermented through lactic acid. The name "narezushi" is derived from the process of becoming accustomed or matured as fermentation progresses. Originally developed as a method to preserve fish for an extended period, the rice that encouraged fermentation was initially discarded. This preservation method is exemplified by Shiga Prefecture's "funazushi," known as "honnare." However, during the Muromachi period, a shorter fermentation process emerged, allowing both rice and fish to be consumed together, known as "namanare." This led to the consumption of rice with a sour taste. In Mie Prefecture, all "narezushi" is of the "namanare" type. Variations exist among regions, including differences in the types of fish used, pickling methods, purposes of pickling, and the timing of pickling. Particularly, some types are pickled for Shinto shrines' "jukusen" (specially prepared meals offered to deities). The types of fish used also vary by region; in Ise City, ayu, sea bream, and horse mackerel are common, while in the eastern Kishu region, in addition to ayu, Pacific saury, mackerel, barracuda, and others are used. In the Chunanzei area (Geinocho), Iga region, and northern Mie region (Kuwana City), konoshiro (gizzard shad) is utilized.