How to Narezushi (Lacto-Fermented Fish-Rice Symbiosis)

Steps

1. 1.

   Funa-zushi (Shiga Prefecture, Japan): Uses crucian carp fermented with rice for 1-3 years, creating a delicacy eaten in thin slices

2. 2.

   Kabura-zushi (Ishikawa Prefecture, Japan): Layers fermented fish and rice between turnip slices, balancing funk with vegetable sweetness

3. 3.

   Sushi-zuke (Ancient Japanese preservation method): Precursor to modern sushi where fish was discarded after fermentation, consuming only the flavored rice