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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Funa-zushi (Shiga Prefecture, Japan): Fermented crucian carp with rice for 1-3 years
Saba-zushi (Kyoto, Japan): Mackerel pressed with rice for several months
Kabura-zushi (Ishikawa Prefecture, Japan): Turnip-wrapped fermented fish and rice
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