Dish
Funazushi
Funazushi is made by fermenting fish, usually carp, with rice for several months. The result is a pungent and flavorful dish that is often served as a snack or appetizer. Funazushi is typically served with pickled vegetables and green tea.
Origins and history
Funazushi has been a specialty of the Shiga prefecture of Japan for over 1,000 years. It was originally made by fishermen who would preserve their catch by fermenting it with rice. Today, it is still a popular dish in the region and is often served at festivals and other special occasions.
Dietary considerations
Funazushi is not suitable for those with fish allergies or who do not enjoy strong flavors.
Variations
There are many variations of funazushi, including versions that use different types of fish or different types of rice.
Presentation and garnishing
Funazushi is typically served in small portions and garnished with herbs or other seasonings.
Tips & Tricks
To make funazushi, be sure to use fresh fish and high-quality rice.
Side-dishes
Funazushi is often served with pickled vegetables and green tea.
Drink pairings
Funazushi pairs well with sake or beer.
Delicious Funazushi recipes
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