Dish

Narezushi

Fermented sushi

Narezushi is made by taking a whole fish, such as mackerel or trout, and stuffing it with salt and rice. The fish is then left to ferment for several months, which gives it a unique flavor and texture. The rice is removed before serving, and the fish is sliced and served with soy sauce and wasabi. Narezushi is a delicacy in Japan and is often served at special occasions.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Narezushi has been around since the 8th century and was originally made as a way to preserve fish. It was a popular food among the samurai and was often given as a gift to the shogun. Today, it is still made in the traditional way in some parts of Japan, but it is also available in modern sushi restaurants.

Dietary considerations

Narezushi is not suitable for those with a gluten intolerance or allergy, as it contains soy sauce. It is also high in sodium due to the fermentation process.

Variations

There are many variations of narezushi, depending on the type of fish used and the length of the fermentation process. Some versions are more sour than others, and some are more salty. Some restaurants also serve narezushi with a variety of toppings, such as pickled vegetables or grated daikon radish.

Presentation and garnishing

Narezushi is typically served on a small plate or dish. It is often garnished with a small amount of grated daikon radish or a sprinkle of sesame seeds.

Tips & Tricks

When eating narezushi, it is important to remove the rice before consuming the fish. The rice is only used to aid in the fermentation process and is not meant to be eaten. It is also important to use a small amount of soy sauce and wasabi, as the fish has a strong flavor on its own.

Side-dishes

Narezushi is often served with a side of pickled vegetables, such as cucumber or daikon radish. It can also be served with a bowl of miso soup or a small salad.