Funa Sushi(funazushi)

ふなずし

Alternative spelling: (ふな)寿司(ずし)

Funa sushi is a traditional type of sushi from Shiga Prefecture in Japan, particularly known for its long fermentation time. It is one of the oldest forms of sushi, considered a precursor to modern sushi. This type of sushi is made by fermenting fish, usually carp (nigoro-buna), and rice.

The preparation of funa sushi begins in the spring with the catching of fish, which are then scaled and gutted, often preserving the ovaries. The fish is rubbed with salt and placed in salt to start the fermentation process. After several months, the fish is removed from the salt, washed, and filled with cooked rice. Then the fish is layered again in a container and further fermented. The entire process can take up to two years, during which the fish develops a strong acidity and an intense smell.

Funa sushi was historically developed as a method to preserve fish and was an important food source in times without refrigerators. The fermentation process produces lactic acid, which preserves the fish and gives it its unique taste. The taste of funa sushi is very intense and can require some getting used to for those who are not accustomed to it. It is often thinly sliced and served together with rice or as a side dish to sake.

Today, funa sushi is mainly eaten on special occasions and festivals and is considered a delicacy. It is also valued as a health-promoting food, as it is rich in lactic acid bacteria.

© Sushipedia
Published: 2/10/2025