What is funazushi?
Funa zushi, is a fermented sushi made with funa, a fish of the carp family taken from Lake Biwa; a specialty of Shiga Prefecture and a traditional dish in all of Japan, it is said to show vestiges of the oldest sushi in Japanese history. It is a product of ancient Japanese wisdom and art.
Why is funazushi stinky?
Funazushi is fermented!
Making funa zushi takes anywhere from about a year to a good 2- years of ripening. The meat and bones grow soft as the fish are fermented in rice, and a distinct aroma, savor, and tartness emerges that is at times likened to cheese.
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While sushi can be made from nearly any fresh, edible fish funazushi is traditionally made with a kind of Japanese goldfish called nigorobuna, unique to Lake Biwa in Shiga Prefecture.
Originally a food preservation method to fortify rice farmers’ food stores through the rainy season, the fish is pickled in salt to draw out moisture, then compressed with steamed rice to seal out air and encourage fermentation. The resulting product, harvested several months later, evokes strong, tangy blue cheese, feet and perhaps a whiff of ammonia.
Funazushi is a very historical Japanese food and also known as the origin of Sushi. Funazushi is one type of *Narezushi and has a very long history. Narezushi was born back in Nara Period, at the time when the rice cultivation was introduced to japan from Thai and China.
Ancient Japanese made Funazushi to preserve Fresh Funa, which could be caught only in a shot period of a year.
Nowadays sushi is maybe the most cherished dish in Japan. And most of us tend to believe that it originates from Japanese areas. However, Sushi has first appeared and started being cooked in Thailand and Vietnam, as sources state. Then, it became known in Malaysia, Indonesia and the Philippines and finally brought to China.
While at first it was considered as the food of poor people, who worked in or near paddy fields, it ended up becoming one of the most sophisticated dishes worldwide.
Miso is a traditional Japanese condiment made by fermenting soybeans with salt and koji, a type of mold used to create a wide variety of fermented foods in Japan. Often, additional ingredients, such as barley, rice, seaweed or even dashi are added to add complexity to the flavor. The result is a thick, somewhat granular paste that is salty, somewhat savory, with an ever-so-slightly sour fragrance. Not only it is added to broths, it is also an ingredient in marinades, salad dressings, and sauces. It has a fairly strong flavor, so in whatever way you choose to use it, a little goes a long way.
New York is the true mecca of the food world because it allows you to go on this amazing gastronomic world trip without leaving the city due to its diversity, and if you aren't picky, it wouldn't cost you as much either.
The Museum of Food and Drink can be found here and it is recommended to take advantage of the hole-in-the-wall restaurants, food carts, farmers markets, and gourmet stores.
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