Funazushi

1000 Years of Fermented Food Culture

Funazushi is a fermented food with history dating to the Heian period, using Lake Biwa's nigoro crucian carp as raw material. Salted carp is packed in wooden barrels with cooked rice and fermented for over a year through summer heat.

Distinctive Flavor

Completed funazushi has strong acidity and a distinctive aroma, evidence of fermentation that becomes deep umami once accustomed to it. The complex flavor sometimes compared to cheese is the pinnacle of Japan's traditional fermented foods.

How to Eat

The basic way is to slice thinly and eat as is, along with the rice portion. It pairs exceptionally well with sake, especially Shiga local sake that enhances the flavor.

Funazushi in Modern Times

Recently, products designed to suit modern palates while preserving traditional production methods have appeared. Development of processed products like funazushi cheese and funazushi cream is progressing.