📝 About This Recipe
Inspired by the thousand-year-old origins of sushi, this Narezushi reimagines the ancient preservation method by incorporating seasonal fruits with salted fish and koji-inoculated rice. The result is a complex, umami-rich profile where the natural sugars of the fruit transform into a tangy, floral acidity that perfectly balances the savory depth of the sea. This is not just a meal, but a slow-food masterpiece that captures the essence of time-honored fermentation techniques.
🥗 Ingredients
The Fish Foundation
- 4 medium pieces Fresh Mackerel or Ayu (Sweetfish) (cleaned, gutted, and heads removed)
- 1/2 cup Coarse Sea Salt (non-iodized for proper fermentation)
The Fermentation Bed
- 3 cups Short-grain Japanese Rice (measured dry)
- 1 cup Kome-Koji (Rice Malt) (to accelerate the fermentation process)
- 3.5 cups Filtered Water (for cooking the rice)
- 2 tablespoons Sake (high quality)
The Fruit & Aromatics
- 2 pieces Firm Persimmons or Asian Pears (thinly sliced)
- 1/2 cup Dried Apricots (julienned)
- 2 inch piece Fresh Ginger (peeled and sliced into matchsticks)
- 1 teaspoon Sansho Peppercorns or Sichuan Peppercorns (lightly toasted)
- 2 strips Kombu (Dried Kelp) (wiped with a damp cloth)
👨🍳 Instructions
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1
Prepare the fish by rubbing it generously with the coarse sea salt, ensuring the cavity is well-coated. Place in a non-reactive container, weigh down with a heavy plate, and refrigerate for 48 hours to draw out moisture.
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2
After 48 hours, rinse the fish thoroughly under cold water to remove excess salt. Pat extremely dry with paper towels and set aside.
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3
Wash the short-grain rice until the water runs clear. Cook the rice with the filtered water and sake in a rice cooker or heavy-bottomed pot until slightly softer than usual.
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4
While the rice is hot, spread it out on a large tray (hangiri) to cool. Once it reaches body temperature (about 100°F/40°C), mix in the kome-koji and half of the ginger matchsticks.
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5
Sterilize a 2-liter ceramic crock or glass fermentation jar with boiling water or high-proof alcohol.
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6
Place a piece of kombu at the bottom of the jar, followed by a 1-inch layer of the rice-koji mixture. Press down firmly to eliminate air pockets.
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7
Layer slices of persimmon or pear over the rice, followed by a few dried apricot pieces and a sprinkle of sansho peppercorns.
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8
Lay the salted fish on top of the fruit layer. If the fish is large, you may need to curl it to fit the diameter of the jar.
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9
Cover the fish with another generous layer of rice, pressing down hard to ensure the fish is completely encased and no air remains.
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10
Repeat the layers of fruit and rice until the jar is full, ending with a thick layer of rice and the second piece of kombu.
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11
Place a sterilized fermentation weight or a heavy, clean stone on top of the final layer. The weight should be roughly equal to the weight of the contents.
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12
Seal the jar with a breathable cloth or a lid with an airlock. Store in a cool, dark place (55-65°F) for at least 3 months, though 6 months is ideal for deep flavor development.
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13
Check the jar monthly. If any white mold (kahm yeast) appears on the very top surface of the liquid that may form, simply scrape it off with a sterile spoon.
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14
To serve, remove the fish from the rice bed. Scrape off the excess rice (which can be eaten or used as a starter for the next batch). Slice the fish thinly and serve with the fermented fruit slices.
💡 Chef's Tips
Always use the freshest fish possible; any 'fishy' smell at the start will be amplified during fermentation. Ensure your weights are heavy enough—the 'narezushi' must stay compressed to prevent spoilage. If you are a beginner, start with a 3-month ferment; the flavor is milder and more approachable than the traditional 1-year versions. Do not use metal containers, as the lactic acid and salt will react with the metal; stick to glass, ceramic, or wood. If the smell is ever putrid or 'rotten' rather than 'sour/cheesy,' discard the batch; trust your nose!
🍽️ Serving Suggestions
Serve paper-thin slices on a bed of fresh shiso leaves to provide a minty contrast. Pair with a dry, earthy Junmai Sake to complement the deep umami and lactic acidity. A small dollop of fresh wasabi or a sliver of pickled ginger cleanses the palate between bites. Try it alongside a bowl of simple clear dashi broth (Osuumono) to highlight the complexity of the fermented fish. For a modern twist, serve on a crusty piece of sourdough bread with a drizzle of honey.