Description

Narezushi is a traditional Japanese fermented fish product preserved by lactic acid fermentation in rice, representing an ancient form of sushi predating modern vinegar-based sushi.

Fermentation process

  • Fish cleaned and salted
  • Layered with cooked rice in a vessel
  • Fermented for weeks to months
  • Rice often discarded; fish consumed

Reported microbiology (examples)

  • LAB: Lactobacillus spp. dominate acidification

Functional relevance

  • Preservation via lactic acid and salt
  • Distinct sour flavor and cultural heritage

References

(To be added)