{"id":3419,"date":"2018-07-24T15:41:19","date_gmt":"2018-07-24T22:41:19","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=3419"},"modified":"2020-12-15T10:26:38","modified_gmt":"2020-12-15T18:26:38","slug":"an-acquired-taste-of-japan-narezushi","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-narezushi\/","title":{"rendered":"An Acquired Taste of Japan \u2013 Narezushi!"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-3420\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/07\/44e259ea7e082f872613633abd664223_s.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/p>\n<p><em>Nigiri<\/em> or <span style=\"text-decoration: underline;\"><em><a href=\"https:\/\/www.zojirushi.com\/blog\/?p=2577\">maki<\/a><\/em><\/span>?<\/p>\n<p>Your choice or <em>omakase<\/em>?<\/p>\n<p><em>Sushi<\/em> is a favorite Japanese food the world over, but where does it really come from?<\/p>\n<p><em>Narezushi<\/em>, or fermented fish sushi, is considered by many to be the progenitor of modern-day sushi. According to historians, <em>narezushi<\/em> was a dish that was brought to Western Japan from Southeast and South Asia in the 4<sup>th<\/sup> Century BC. These regions experienced heavy monsoons and intense heat, and the people of these regions devised a way to ferment and preserve local fish, supplying necessary food and nutrients during harsh seasons. By the 8<sup>th<\/sup> Century (Nara Period), artefacts indicate that <em>narezushi<\/em> was being made in Chikuzen, present-day Fukuoka Prefecture.<\/p>\n<p>So, what is <em>narezushi<\/em>?<\/p>\n<p><em>Narezushi<\/em> is made of three components\u2014fish, salt and rice.\u00a0 Various fish can be used for <em>narezushi <\/em>including fish from the carp family\u2014such as dace, loach and three-lips\u2014as well as sweetfish and salmon. Today, <em>narezushi<\/em> is not as commonly made as it used to be, but in Shiga Prefecture, a type of <em>narezushi <\/em>called <em>funazushi<\/em> can still be found. <em>Funazushi<\/em> is made using <em>nigorobuna<\/em>, a type of carp native to nearby Lake Biwa. The fish is caught in spring, just as lake waters warm up from winter. Upon catching, the fish are descaled and gutted, and their gills are removed. The gill cavity is then stuffed with large amounts of high-quality salt. The salted fish are placed into containers, typically wooden barrels, and then weighted with <em>tsukemonoishi<\/em>, or pickling stones. The salted fish are left for about six months, during which time the salt destroys harmful bacteria, softens the fish bones and causes excess water to be released. Once the fish has gone through the salt preservation, it is rigorously rinsed, dried and then put back into a container along with cooked rice for at least a year to ferment. Some <em>funazushi<\/em> artisans further ferment the fish by pickling it with a second batch of fresh cooked rice. The double fermentation is said to remove any pickling odors from the fish and augment its flavor. Once finished, the rice used to ferment the fish is discarded and the <em>narezushi<\/em> is served simply, without cooked rice or condiments.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-3421\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/07\/narezushi-1.jpg\" alt=\"\" width=\"640\" height=\"476\" \/><\/p>\n<p>The process for making <em>narezushi<\/em> hasn\u2019t materially changed since ancient times. Because of the intense effort it took to produce <em>narezushi<\/em>, it became custom in the Muromachi Period (1333-1568 AD) to give it as a gift to <em>samurai<\/em> and the aristocracy. <em>Narezushi<\/em> was also offered to the gods during older Japanese times in the hopes of good harvests. In Shiga Prefecture, you can still attend festivals where <em>funazushi<\/em> are ceremonially sliced in a ritual called <em>Sushikiri Jinji<\/em>.<\/p>\n<p><em>Narezushi<\/em> isn\u2019t as commonly eaten today as it used to be. Lack of a bountiful carp harvest and palettes that prefer the modern-Edo Period-version of <em>sushi<\/em> have limited its popularity. But as a traditional food, it is still enjoyed widely throughout Japan.<\/p>\n<p>If you get a chance to try <em>narezushi<\/em>, be sure to savor it and don\u2019t forget to share your experience of <em>narezushi<\/em> with us!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nigiri or maki? Your choice or omakase? Sushi is a favorite Japanese food the world over, but where does it really come from? Narezushi, or fermented fish sushi, is considered by many to be the progenitor of modern-day sushi. According to historians, narezushi was a dish that was brought to Western Japan from Southeast and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[742],"tags":[479,477,20,16,480,481,478,412,413,403],"class_list":["post-3419","post","type-post","status-publish","format-standard","hentry","category-an-acquired-taste-of-japan","tag-eatlikealocal","tag-fermentedfish","tag-foodie","tag-japan","tag-pickledfish","tag-saltedfish","tag-sushivszushi","tag-traditionalfood","tag-traditionaljapanesefood","tag-uniquefoods"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>An Acquired Taste of Japan \u2013 Narezushi! - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-narezushi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"An Acquired Taste of Japan \u2013 Narezushi!\" \/>\n<meta property=\"og:description\" content=\"Nigiri or maki? Your choice or omakase? Sushi is a favorite Japanese food the world over, but where does it really come from? Narezushi, or fermented fish sushi, is considered by many to be the progenitor of modern-day sushi. According to historians, narezushi was a dish that was brought to Western Japan from Southeast and [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-narezushi\/\" \/>\n<meta property=\"og:site_name\" content=\"Zojirushi Food &amp; Culture Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/zojirushiusa\" \/>\n<meta property=\"article:published_time\" content=\"2018-07-24T22:41:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-12-15T18:26:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/07\/44e259ea7e082f872613633abd664223_s.jpg\" \/>\n<meta name=\"author\" content=\"Zojirushi America Corporation\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:site\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Zojirushi America Corporation\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/an-acquired-taste-of-japan-narezushi\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/an-acquired-taste-of-japan-narezushi\\\/\"},\"author\":{\"name\":\"Zojirushi America Corporation\",\"@id\":\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/#\\\/schema\\\/person\\\/dab91f185d78e3c0414a7174a6598b10\"},\"headline\":\"An Acquired Taste of Japan \u2013 Narezushi!\",\"datePublished\":\"2018-07-24T22:41:19+00:00\",\"dateModified\":\"2020-12-15T18:26:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/an-acquired-taste-of-japan-narezushi\\\/\"},\"wordCount\":516,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/an-acquired-taste-of-japan-narezushi\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/wp-content\\\/uploads\\\/2018\\\/07\\\/44e259ea7e082f872613633abd664223_s.jpg\",\"keywords\":[\"eatlikealocal\",\"fermentedfish\",\"foodie\",\"Japan\",\"pickledfish\",\"saltedfish\",\"sushivszushi\",\"traditionalfood\",\"traditionaljapanesefood\",\"uniquefoods\"],\"articleSection\":[\"An Acquired Taste of Japan\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/an-acquired-taste-of-japan-narezushi\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/an-acquired-taste-of-japan-narezushi\\\/\",\"url\":\"https:\\\/\\\/www.zojirushi.com\\\/blog\\\/an-acquired-taste-of-japan-narezushi\\\/\",\"name\":\"An Acquired Taste of Japan \u2013 Narezushi! 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