The fermentation science of the traditional local food “narezushi”

Abstract

  “Narezushi” is the traditional local food, which is fermented fishes with cooked rice, and it is said to be the root of “Edo-mae sushi”. Currently, several kinds of narezushi are found all over Japan, and each have become one of the major local foods that symbolizes each region. For each narezushi, the safe and stable fermentation method had been established in each region over a long period in accordance with their climate and geography. And it seems that narezushi has evolved into their current forms with the traditional and food cultures in each region. In the mini review, it is explained “the fermentation science of narezushi”, such as “Kishu saba-narezushi” in the Hidaka region, Wakayama Prefecture, and “Gifu ayu-zushi”, Gifu Prefecture, Japan.