Funazushi (Fermented Crucian Carp)

The oldest form of sushi in Japan, made by fermenting fish with salt and cooked rice for months to years through lactic acid fermentation. Unlike modern nigiri-zushi, the rice serves as a fermentation medium and is sometimes not eaten.

A traditional Japanese delicacy made by salt-curing the flesh and viscera of squid, bonito, or shrimp, fermenting with autolytic enzymes and lactic acid bacteria. Enduringly popular as a drinking snack.

A winter specialty of Ishikawa Prefecture. Salt-pickled turnips sandwiching yellowtail slices, packed in rice koji for lactic acid fermentation. A type of narezushi unique for using koji. Cherished as a New Year dish.

The oldest form of sushi in Japan, made by fermenting fish with salt and cooked rice for months to years through lactic acid fermentation. Unlike modern nigiri-zushi, the rice serves as a fermentation medium and is sometimes not eaten.

A traditional Japanese delicacy made by salt-curing the flesh and viscera of squid, bonito, or shrimp, fermenting with autolytic enzymes and lactic acid bacteria. Enduringly popular as a drinking snack.

A traditional Kochi delicacy made from salt-cured and fermented bonito viscera (stomach and intestines), aged 1+ years. Named 'shuto' (sake thief) because it pairs so well with sake that 'you'd steal sake to drink with it.'

Traditional dried fish from the Izu Islands. Flying fish or horse mackerel is soaked in 'kusaya liquid' (a fermentation brine used for hundreds of years) and sun-dried. Known for its intense smell, but when grilled, delivers concentrated umami flavor.

A traditional fish sauce from the Noto Peninsula, Ishikawa. Made by salt-curing squid viscera (ishiri) or sardines/mackerel (ishiru) and fermenting for 1-3 years. One of Japan's three great fish sauces.

A traditional fish sauce from Akita Prefecture. Made primarily from sandfish (hatahata), salt-cured and fermented for 1-3 years. 'Shottsuru nabe' (hot pot) is a famous Akita winter dish. One of Japan's three great fish sauces.