🍱 Nezushi

“Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a New Year's dish in the Central Hida Region since long ago. “Nezushi” written in Chinese characters also expresses the meaning, a dish that is made and set aside to rest (i.e. ferment). The winters of the Hida Region were cold and severe, and there was a lack of fresh vegetables and basic food, so people cured, dried, and fermented their food. A culture of food preservation took root, and thus nezushi became a familiar dish among the people. When December arrives, every household prepares salted trout and malted rice, then begins to thoroughly cure the nezushi. The person preparing the nezushi adds malted rice to regular rice, and mixes in the trout, radish, and carrots. Then, it is set aside to cure for about 15 to 20 days―after which it is ready. Varieties of fermented sushi exist all across Japan, and while many people don't like their peculiar taste, it is said that nezushi has a sweet and sour flavor that is mild and easy to eat.