Funazushi
Funazushi ( Japanese 鮒 寿司 ) is a local specialty ( chinmi ) of Japanese cuisine from Shiga prefecture . Female Nigoro-Buna ( crucian carp ) from Lake Biwa serve as the raw material .
Funazushi is a local example of the previously more popular preparation method " narezushi ", in which fish is fermented in rice . Today it is an expensive and rarely eaten specialty.
preparation
Preparations begin with catching the fish in winter. After the fish is descaled, gutted and washed thoroughly be soaked for several hours in salt water, then fills it with salt and packs it tightly packed between salt layers in a barrel. The lid is as sauerkraut in the barrel and is provided with a stone complained. In midsummer you take the fish out, wash and dry it and pack it in lightly cooked (still hard) rice. The fish is weighed down in the barrel again. Then you let it ferment until November. This form of preparation with rice as a preservative was the predecessor of modern sushi .
use
Funazushi can be enjoyed for about a year and can be eaten in thin slices. It has a very intense odor, the taste is sharp and sour. It is used for soups, tempura or cooked in green tea ( ochazuke ) .
See also
- kæst skata - Icelandic fermented ray
- Hákarl - Icelandic fermented fish
- Surstromming - Swedish, stored, salted and fermented fish
- Pla Raa - Thai, stored, salted and fermented fish
Individual evidence
- ↑ Hiroya Kawanabe, Machiko Nishino, Masayoshi Maehata: Lake Biwa: Interactions between Nature and People . Springer Science + Business Media , 2012, ISBN 978-94-007-1783-1 , pp. 344 ( limited preview in Google Book search).
- ↑ a b c d Harlan Walker: Fish: Food from the Waters . Ed .: Oxford Symposium on Food and Cookery . 1998, ISBN 978-0-907325-89-5 , pp. 161 ( limited preview in Google Book search).