Reply to "Narezushi: A taste of ancient sushi in Japan"

Former Member

DIY dinner: In a time before refrigerators, families relied on rice and salt to ferment and preserve the fish -- usually kept layered in barrels -- in the hope of saving it for as long as possible. Narezushi can be made with yellowtail, mackerel or ayu, but in the Lake Biwa area, the most common type is funazushi -- made from nigorobuna fish.

Kate Springer

1/21/1812:36 AM

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