Funazushi

Funazushi is a fermented food that represents Shiga, made by aging nigorobuna, a crucian carp native to Lake Biwa, with salt and rice over a long period. Said to be the origin of narezushi, the ancestor of sushi, it carries a food culture more than a thousand years old.

Highlights

It is known for a distinctive rich aroma and a dense, cheese like sourness and umami. The deep flavor born from rice fermentation pairs superbly with sake. The classic way to enjoy it is sliced thin.

Enjoying the Seasons

Roe bearing nigorobuna are pickled in spring before spawning, then aged through summer to reach their peak from autumn into winter. It often appears as a feast for New Year and festive occasions.

Access and Basic Information

Long established makers are scattered around Moriyama and the lakeside areas of the northern lake. It can be bought at specialty shops near JR Moriyama Station and roadside stations, some offering tastings.

A Quick Tip

If it is your first time, start small. Serving it over rice with tea softens the aroma and makes it easier to enjoy.