# Narezushi (lactic acid fermented sushi) ｜ Our Regional Cuisines

**Cuisine Name**: Narezushi (lactic acid fermented sushi)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Mie Prefecture

## Main Ingredients Used
Ayu, rice, salt (fish varieties may include Pacific saury, mackerel, barracuda, Japanese pilchard, sea bream, horse mackerel, etc., depending on the region)

## History, Origin, and Related Events
"Narezushi" is a traditional type of sushi, consisting of salt-pickled fish and rice fermented through lactic acid. The name "narezushi" is derived from the process of becoming accustomed or matured as fermentation progresses. Originally developed as a method to preserve fish for an extended period, the rice that encouraged fermentation was initially discarded. This preservation method is exemplified by Shiga Prefecture's "funazushi," known as "honnare." However, during the Muromachi period, a shorter fermentation process emerged, allowing both rice and fish to be consumed together, known as "namanare." This led to the consumption of rice with a sour taste. In Mie Prefecture, all "narezushi" is of the "namanare" type. Variations exist among regions, including differences in the types of fish used, pickling methods, purposes of pickling, and the timing of pickling. Particularly, some types are pickled for Shinto shrines' "jukusen" (specially prepared meals offered to deities). The types of fish used also vary by region; in Ise City, ayu, sea bream, and horse mackerel are common, while in the eastern Kishu region, in addition to ayu, Pacific saury, mackerel, barracuda, and others are used. In the Chunanzei area (Geinocho), Iga region, and northern Mie region (Kuwana City), konoshiro (gizzard shad) is utilized.

## Opportunities and Times of Eating Habits
In Mie Prefecture, the practice of making "narezushi" is widespread from north to south. In the eastern Kishu region, which includes fish such as ayu, Pacific saury, and mackerel, people often start pickling them with rice around early December and consume them during the New Year. In households of the eastern Kishu region, the pickling process typically extends for approximately three weeks each in early January, early February, and early March, after which the "narezushi" made in March is opened around March 20th, marking the completion of that year's narezushi. Once opened, the acidity of "narezushi" increases day by day, so it is advisable to consume it quickly. Due to the practice of sharing with friends, relatives, and acquaintances to consume it promptly, it is also known as "yarizushi." Additionally, it is sometimes referred to as "mottaru," derived from expressions like "mottete, ageru" or "mottake." In other regions, especially during autumn festivals as part of shrine offerings, "narezushi" is often made by the prayer house (touya) organization and distributed to each household after the festival. In areas where shrines have disappeared due to mergers or other reasons, volunteers often take on the task of making "narezushi."

## How to Eat
Fish that has been salted for about a month is carefully washed with water to remove the salt, and then drained. In the eastern Kishu region of Mie Prefecture, rice is cooked to a soft texture and shaped into a long cylindrical form. In other regions, rice is typically cooked to a normal firmness. The pickling methods have distinctive features in each area. In Tsu City and Iga City, yuzu is used during pickling. In Ise City, koji is mixed into the cooked rice. In Kuwana City, ginger is used. From the handling of rice to the pickling process and the use of additional ingredients, each region exhibits its own uniqueness in making Narezushi. After pickling, white mold grows on the surface, followed by blue mold after 3-4 days. When mold covers the entire surface of the water, it is an indication that the pickling process is complete. When ready to eat, the pickling barrel is inverted, a weight is placed on top, and the process of pressing out excess moisture is performed before removing the Narezushi. In the eastern Kishu region, there is a similar-looking Sanma-zushi made with 'narezushi' and sushi vinegar called 'Hayazushi,' making it initially confusing. However, the distinction can be made by the pattern of the urajiro on the surface and the fact that the shops place a piece of urajiro on top.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Narezushi is still being made at home, and in the eastern Kishu region, it is also sold in supermarkets. In other regions, when it comes to the meticulous selection at shrines, the prayer house organizations have faithfully inherited the tradition. In areas where shrines no longer exist, enthusiasts of narezushi gather to pickle it. While some regions have well-established organizations, in others, narezushi is facing the threat of extinction due to a decline in the number of enthusiasts and the aging of those who pickle it.

## Ingredients
- Fish: 50
- Rice: 2.5 sho (about 4.5 liters)
- Urajiro (vinegar-cured and dried sardine fillets): As needed
- Shukusha leaves: As needed
- Salt for pre-pickling: As needed
- Sake: As needed
- Pickling barrel: 
- Weight: 

## Recipe
1. 1. [Preparation (Salting the Fish)]- (1) For ayu, around September to October (when fall ayu is available), and for other fish around November, salt them generously and pickle.
2. 2. [Preparation (Preparation for the Main Pickling, a Day Before the Main Pickling)]- (1) Take out the salted fish, clean them one by one using a tool like a skewer (remove scales, guts, etc.).Note: A skewer is a homemade tool made by cutting pine or rice straw into bundles of about 10 cm. Soak it in water while doing the desalting process. Adjust the desalting time by tasting and drain the excess water.- (2) Collect the necessary ingredients (urajiro, shukusha leaves), and soak the pickling barrel in water to let it absorb moisture.Urajiro and shukusha leaves should be washed thoroughly, wiped with sake, put in a plastic bag to prevent drying.
3. 3. [Main Pickling (On the Day) - Step 1]- Cook rice with kombu. (To a level of firm porridge)Add about twice the amount of water. If there is a shortage due to the heat of gas or wood, add water as needed.
4. 4. [Main Pickling (On the Day) - Step 2]- When the rice is cooked, shape it into long cylindrical forms and place each one on a shukusha leaf.
5. 5. [Main Pickling (On the Day) - Step 3]- Take the pickling barrel out of the water tank, wipe it with sake to disinfect.
6. 6. [Main Pickling (On the Day) - Step 4]- Spread urajiro thoroughly on the bottom of the barrel, sprinkle sake, place the drained fish from "Main Pickling (On the Day) - Step 2" on top, and pack them tightly in the barrel. If there are gaps after completing one layer, fill them with rice to make it flat, and lay urajiro on the top surface. Sprinkle sake. Repeat this process 4-5 times.
7. 7. [Main Pickling (On the Day) - Step 5]- Finally, cover with sandawa, plastic, wooden lid, etc., and place a weight on top. Water-seal it.
8. 8. [After Main Pickling (Around 20 Days after Main Pickling) - Step 1]- Discard the surface water, invert the barrel, and press it overnight.
9. 9. [After Main Pickling (Around 20 Days after Main Pickling) - Step 2]- Take out one by one, cut into pieces about 2-3 cm wide, arrange on a plate. Serve with red pepper and soy sauce according to your preference.

## Provider Information
provider : Mie Food Culture Research Group

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