Narezushi: A taste of ancient sushi in Japan
Kate Springer, CNN • Updated 10th January 2018, http://www.cnn.com/travel/arti...shi-japan/index.html
The granddaddy of sushi: Narezushi, the most primitive form of sushi, is a world away from your California rolls and sliced sashimi. Dating back to the 10th century, this fermented fish was preserved with salt and raw rice, eventually giving way to the nigiri (sliced seafood atop rice) we know and love today. It's still common in Japan's Shiga prefecture.From Biwako Visitors Bureau
(CNN) — "I don't think we should open it here," warns Kazuyuki Ohashi, the executive chef at Lake Biwa Marriott Hotel, as he motions toward a crowd of diners.
"It's like blue cheese -- some people like the taste, but it has a very strong smell."
Ohashi is talking about sushi, but not the kind most of us are used to. Narezushi, the most primitive, earliest form of sushi, is a world away from your California rolls and sliced sashimi.
Dating back to the 10th century in Japan, this fermented fish was preserved with salt and raw rice, eventually giving way to the nigiri (sliced seafood atop rice) we know and love today.
On a trip through the Shiga prefecture, where narezushi is still common, CNN Travel tracked down this ancient food tradition.