What is narezushi?

Narezushi is a fermented fish dish originating in Japan. It's one of the earliest known forms of sushi, predating the modern nigiri sushi we know today.

Here's a breakdown of narezushi:

Ingredients:

* Whole fish (typically carp or trout)

* Rice (sometimes mixed with salt)

* Salt

Process:

1. The fish is gutted and cleaned, but the bones are left in.

2. Layers of salt and rice are packed tightly around the fish, creating a pressure that helps to ferment the fish.

3. The fish is left to ferment for several weeks or even months, during which time the rice becomes sour and the fish develops a strong, salty flavor.

4. The rice is eventually removed, and the fish is eaten.

Characteristics:

* Strong, sour flavor due to lactic acid fermentation.

* Soft, mushy texture due to the breakdown of fish proteins.

* Salinity due to the use of salt.

* High in glutamate, resulting in a savory umami taste.

Modern-day relevance:

* Narezushi is rarely eaten today due to its strong and acquired taste.

* Some restaurants in Japan still serve narezushi, particularly in regions where the dish has historical significance.

* Modern sushi techniques are a direct result of the evolution of narezushi, showcasing how the dish has influenced Japanese cuisine.

Fun fact: Narezushi's fermentation process also helps preserve the fish for longer periods, making it a valuable food source in the past.