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Dish of fermented stuffed crucian carp
Funazushi is a type of nare-zushi, an ancient Japanese type of sushi. It is a local dish of Shiga Prefecture (formerly Ōmi Province), where it has been
Funazushi
5000 tons of salmon which started salmon sushi consumption in Japan. Funazushi is a rare type of narezushi prepared near Lake Biwa, Shiga Prefecture
History_of_sushi
Subspecies of fish
importance locally in Shiga Prefecture, where it is used as an ingredient for funazushi, a type of narezushi. The fermented fish is closely packed with rice and
Nigorobuna
Japanese term referring to rare food delicacies
Inago no tsukudani Konowata Kuchiko Kurozukuri Zazamushi Daitokuji natto Funazushi Kinzanji miso Hiroshimana Chorogi Katsuo no heso Shuto Dorome Ganzuke
Chinmi
Salangidae) nigoro buna (Carassius auratus grandoculis) - vital source of funazushi for Shiga-kennians baleen whale (kujira) dolphin (iruka) These fish are
List_of_Japanese_ingredients
American travel and cuisine television show
ice cream, beef tongue ice cream, horumon, takoyaki, raw horse mane, funazushi, squid ink soup, stewed tuna eyes in mirin, giant sea snail, sea snake
Bizarre Foods with Andrew Zimmern
Bizarre_Foods_with_Andrew_Zimmern
their cultural differences. Yamaoka then introduces the strong smelling funazushi and they all travel to a factory where it is made by fermenting fish which
List_of_Oishinbo_episodes
Fish cured by fermentation to reduce spoilage
to make it, for instance in Peru from longnose anchovy Anchoa nasus. Funazushi Japan Fresh funa (a freshwater fish) are scaled and gutted through their
Fermented_fish
Species of fish
nigoro-buna in the preparation of the intense-smelling fermented local dish funazushi due to the nigoro-buna's falling numbers. A larger cultivated variant
Japanese_white_crucian_carp
Japanese term most often applied to regional specialties
pottery – Ōtsu Aka konnyaku (赤こんにゃく), red konjac – Ōmihachiman Ōmi beef Funazushi (鮒寿司), Crucian carp pickled in rice Kamo-nabe (鴨鍋), duck hotpot Tsukudani
Meibutsu
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