Kaburazushi (Turnip-Wrapped Fermented Fish)

Steamed rice cultivated with koji mold (Aspergillus oryzae). The starting point for almost all Japanese fermented foods: sake, miso, soy sauce, vinegar, mirin, amazake, and more. Truly the 'mother of Japanese fermentation culture.'

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 Shiga Prefecture specialty, one of Japan's oldest narezushi, made by fermenting Lake Biwa's nigorobuna (round crucian carp) with salt and rice for 1-3+ years. A delicacy with distinctive sourness and strong fermentation aroma.

One of Japan's Three Great Delicacies, made by salt-curing and fermenting sea cucumber intestines. Characterized by translucent amber color and refined oceanic flavor. Considered the ultimate drinking snack.

Pickles and preserved foods made by aging vegetables, fish, or meat in miso. Miso enzymes break down proteins to add umami. Saikyo-zuke (white miso-pickled) is known as a premium culinary preparation.

Traditional preserved food of Hokkaido and Tohoku. Squid is salt-cured and then pickled in rice bran. Also known in Hokkaido as nuka-nishin (bran-pickled herring).

The quintessential Japanese cuisine combining vinegared rice with raw fish and other toppings. Modern nigiri-zushi originated from 'Edomae-zushi' in the late Edo period. Multiple fermented seasonings — vinegar, soy sauce, miso, mirin — support sushi culture.

A local specialty of the Aizu region. Dried herring (migaki-nishin) is rehydrated in rice washing water, then pickled with sansho leaves, soy sauce, vinegar, and sake. Born from the wisdom of inland areas far from the sea.

A versatile seasoning made by fermenting rice koji with salt and water. Koji enzymes break down proteins in meat and fish to unlock umami. A 'shio koji boom' around 2011 spread it nationwide.