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Japanese Sushi Narezushi Funazushi Fermented Sushi – Stinky Ancient Japanese Sushi Making 🇯🇵 ⛩️ 🍣

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WATCH Japanese Sushi Narezushi Funazushi Fermented Sushi – Stinky Ancient Japanese Sushi Making🇯🇵⛩🍣highlights in this video (in order):

With a taste link blue cheese and a very stinky strong smell, Narezushiis the most primitive and early form of sushi.

Dating back to 10^thcentury Japan, this fermented fish form of sushi was preserved in salt and raw rice which eventually evolved into nigiri(sliced seafood over rice).

Narezushi can be traced back much further to much of Southeast Asia during the 2^ndCentury CE.

It’s believed to have made it way to Japan in the 8^thcentury, but there is no written evidence of narezushi until the 10^thcentury.

For generations, it’s been considered a family-style fish, with each family passing on its own recipe from generation to generation.

Just north of Kyoto in the Lake Biwa area, Japan’s largest lake, narezushi was a staple in the diet and a primary source of protein.

Before refrigeration, people relied on salt and rice to preserve and ferment the fish, usually storing it in large barrels, in hopes of making it last for as long as possible.

Narezushi is typically made with ayu, yellowtail or mackerel, but in the Lake Biwa area, funazushiis made from the nigorobuna fish.

Most families prepare it with their own family recipe, but all the methods are quite similar.

The fish is first gutted and preserved in salt for a few months, then combined with raw rice and left alone to ferment.

As long as it’s kept at room temperature in dark storage, the fish can keep for months, years and sometimes decades.

For centuries, the ago old tradition was to remove the stinky rice and only consume the fermented fish. However, in the 1500s, people started consuming half-fermented fish and rice together which later evolved into modern day sushi.

At first glance, narezushi has no resemblance to modern day sushi. It’s typically sold as a whole fish in a gooey yogurt like sauce.

Sushi chefs will slice the fish into paper think layers and present them in a pattern over a bid of rice.

The chefs will also sometimes present the narezushi in a porridge with hot tea called ochazuke-rice or fry the fish like tempura.

But because of the narezushi’s sewage-like aroma and super sour taste, it’s a slam dunk to make or break the dinner. But for narezushi connoisseurs, the stinkier the better.

Because of fermentation, narezushi that is 100 years old can still be eaten, although by that time it will primarily be liquid.

The older the narezushi is, the rarer and more expensive it is, with prices skyrocketing in the hundreds of dollars US, although most narezushi is only fermented for about a year.

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Narezushi: A taste of ancient sushi in Japan, CNN

https://www.cnn.com/travel/article/narezushi-sushi-japan/index.html

Stinky Sushi Eating Challenge: One Year in a Bucket ★ONLY in JAPAN, ONLY in JAPAN

일년을기다려야먹을수있는‘후나스시’ (Funazushi – Japan’s Most Exotic Sushi), EBS컬렉션– 여행

Tokyofoodcast: Making Funazushi HD, tofootechan

鮒寿司茶漬けの一例funazushi, funazushinokabe

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In this video, Christopher C. Odom from Big Trip To Japan guides you through Japanese Sushi Narezushi Fermented Sushi – The Stinky Art of Ancient Japanese Sushi Making. If you are looking for information about Japanese sushi narezushi, Japanese sushi making narezushi, Japanese sushi recipe narezushiand Japanese sushi art narezushi, then this Japanese sushi challenge narezushivideo will go over Japanese sushi dish narezushi, Japanese sushi facts narezushi, Japanese sushi how to make narezushiand Japanese sushi preparation narezushi. This Japanese sushi roll narezushivideo also covers Japanese sushi tutorial narezushi, Japanese sushi making ingredients narezushi, Japanese sushi making supplies narezushiandJapanese sushi fermented narezushi. Now enjoy this Japanese sushi history narezushi video.If you are planning to travel to Japan, also check out the Big Trip To Japan Blog for more information.