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Funazushi
- 25Shiga
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- 25Shiga
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A Shiga narezushi in which fish such as egg-bearing nigorobuna crucian carp from Lake Biwa are salted, then packed in rice and fermented.
Dish profile
About this dish
- Main ingredients
- crucian carp (mainly egg-bearing nigorobuna from Lake Biwa), rice (cooked rice), salt
- History and origin
- A leading example of narezushi, an ancient form of sushi in which salted fish is packed with rice and fermented, it is often offered at shrine festivals praying for an abundant harvest of the five grains. Fermentation softens the bones so that they can be eaten as well. Shiga's narezushi was selected in 1998 as a prefectural intangible folk cultural property, "Shiga Food Cultural Property."
- When it is eaten
- It is eaten at celebrations such as on festive days and when people gather, such as at New Year.
- How it is eaten
- Crucian carp salted in early spring are washed and dried in summer, then layered alternately with rice in a tub and fermented for several months until New Year. Besides being thinly sliced and arranged on a plate, it is eaten as is or made into ochazuke.
Sources
- ふなずし 滋賀県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- ふなずし - Wikipedia · Encyclopedia · Source checked 2026-10-12
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