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The type of sushi you’re probably most familiar with is haya-nare, a quick form of sushi made and consumed within a day using vinegared rice and raw fish. But there’s a second type of sushi that takes a little longer to prepare—try three years longer. Served with rice and fermented fish, funazushi is a traditional Japanese dish dating back over 400 years. And while traditional sushi can be made using a variety of fish, funazushi is made only using fish unique to Japan’s Lake Biwa. No one understands the process better than Mariko Kitamura. She’s the 18th generation to run her family’s shop in Takashima City. Together with her husband, she’s keeping the legacy and traditional methods of funazushi alive.
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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