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Shiga Prefecture

Funa zushi

Funa zushi
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Main lore areas

All over the prefecture

Main ingredients used

Crucian carp, rice, salt

History/origin/related events

Nare-zushi is an ancient type of sushi, made by fermenting salted fish and rice in a marinade. It is called nare-zushi because the fish becomes "acclimated" or "ripe" as fermentation progresses. Nare-zushi is a method of processing fish for long-term preservation, and is an excellent preservation method because it allows easily perishable fish to be fermented and eaten throughout the year. In Shiga Prefecture, crucian carp, Japanese carp, lotus root, moroko, ayu, hai, loach, carp, loach, and other fish are made into nare-zushi. Funazushi is a typical example, and is often offered as a sacred dish at festivals held at shrines to pray for fertility. Funa-zushi is often made from nigorobuna (crucian carp) caught in Lake Biwa. The whole crucian carp is marinated, and the lactic acid produced during fermentation softens the bones, making it possible to eat all the way down to the bones. The increased lactic acid bacteria also have a beneficial effect on the intestinal tract and are highly nutritious. In Shiga Prefecture, there is a long-standing custom of eating funa-zushi instead of medicine when suffering from stomachaches or poor health. Nare-zushi, which has been popular since ancient times, was selected as one of Shiga Prefecture's Intangible Folk Cultural Assets in 1998.

Opportunities and times of eating habits

Funa-zushi is eaten on festive occasions such as Hare-no-hi and at New Year's, when people gather to celebrate. In the past, it was made by every household, but in recent years, due to the deterioration of the spawning environment in Lake Biwa and feeding damage by non-native fish, the number of households making funa-zushi has been decreasing due to the decrease in the number of nigorobuna.

How to eat

The young crucian carp caught in Lake Biwa are often used. The crucian carp are pickled in salt in early spring, and the salted crucian carp are raised in summer, rinsed, and dried, then rice is laid in a tub and the crucian carp are arranged on top of it so that they do not overlap. The lid is covered several times and weights are placed on top. This is called "hon-zuke. After the main pickling, the crucian carp is left to ferment and marinate for several months until the New Year's holiday.

Efforts for Preservation and Succession

In the past, it was made as a preserved food in each household, but in recent years, the number of households making funa-zushi has been decreasing, partly due to the decrease in the number of nigorobuna (crucian carp). However, "funa-zushi," a specialty of Shiga Prefecture, is still popular and served at restaurants. Many other households making "funa-zushi" at home purchase fish that has already been pickled in salt and only do the main marinating. In recent years, in addition to the traditional method of sealing the fish in water to ferment, a simpler method of sealing the fish in plastic pickle bags has been developed, attracting a new group of homemade fans. In addition, sweets using "funa-zushi" rice have also been developed and are gaining popularity.

RECIPE

Ingredients (For 20L)

  • Crucian carp 10 kg (by raw weight)
  • Rice 4 to 8 square kilograms
  • Salt for salt cutting 10 kg
  • Salt for rice 200g (0-1000g as needed)
  • Sake or vinegar 1 to 2 cups

How to cook

  • 1. [Salting Step 1]
    When the crucian carp is in, scrape off the scales. Remove the gills and remove the three bones.
    Remove the guts, making sure not to damage the egg membrane.

  • 2. [Pickling with salt Step 2]
    Remove the gall bladder without crushing it. Remove the floating bag just below the backbone. Rinse with water and drain.

  • 3. [Salting Step 3]
    Stuff the oral and abdominal cavities of the crucian carp with salt, then sprinkle salt over the entire fish and place it in a tub to be pickled in salt. Put a weight on the vat and leave the vat in a salted condition for at least 2 months while the water is still rising.

  • 4. [Pickling rice Step 1]
    Cook rice and mix rice with salt (40-80g for 1 square of rice) (amount as needed; the more salt, the slower the fermentation rate. In many cases, salt is not added) and let cool to room temperature. If salt is not used, put the mixture in a plastic bag to keep out the air. Use 1 to 2 cups of sake or vinegar for the water.

  • 5. [Pickling with rice Step 2]
    Wash salt-cut crucian carp under running water and remove remaining scales and entrails with a bamboo spatula. Wrap the crucian carp in paper towels and drain well (hang upside down to drain the water from the abdominal cavity).

  • 6. [Rice pickling Step 3]
    Fill a tub with a pickle bag, spread rice, and arrange crucian carp on top of the bag so that they do not overlap. Put the rice on top of it and press firmly to expel the air. Continue to pile up the crucian carp, rice, crucian carp, rice, and so on.

  • 7. [Rice pickling Step 4]
    When the top of the vat is reached, press firmly and turn the three braided rings over the bamboo skin (close the pickle bag), put the lid on and put a weight (about twice the amount of weight as the contents).

  • 8. [Pickling with rice Step 5]
    After the pickling bed has become firm, fill the vat with water (in the case of pickles in a pickle bag, do not fill with water).
    If the temperature is too hot, the vat should be cooled down because if the temperature is too high, the fermentation process will be too advanced and the vat will spring up and the weight will move. If it is too hot, the vat should be cooled down.

provider : Shiga Dietary Culture Study Group

* Recipes vary depending on the region and home.