Funazushi: The fermented predecessor of modern sushi

For the past 18 generations, one family has preserved a 400-year-old recipe showing how sushi once tasted, and it doesn't use raw seafood, but fish aged for three years.

[imakita_corp]

1700

[AKIMOTO]

鮒寿司をBBCが紹介

[rawwell]

“eak demand for Kitashina's funazushi is from November to February when customers order it as a New Year's treat, and later, to celebrate the arrival of spring”