📝 About This Recipe
Narezushi is the primordial ancestor of modern sushi, a lactic-acid fermented delicacy that dates back over a thousand years to the shores of Lake Biwa. This recipe yields a complex, pungent, and deeply savory profile often compared to fine blue cheese or aged prosciutto, representing the ultimate expression of culinary patience. By preserving fresh fish in salt and fermented rice, you unlock a unique umami depth that bridges the gap between sea and earth.
🥗 Ingredients
The Fish
- 2 kg Nigorobuna (Crucian Carp) or high-quality Snapper/Mackerel (fresh, whole fish with scales removed)
- 500 grams Coarse Sea Salt (non-iodized for proper fermentation)
The Fermentation Bed
- 1.5 kg Short-grain Japanese Rice (high quality, such as Koshikari)
- 1.8 liters Filtered Water (for cooking the rice)
- 100 ml Sake (dry style, for rinsing and sterilization)
- 2 tablespoons Salt (for the rice mixture)
Equipment & Sterilization
- 1 piece Food-grade Fermentation Bucket (10-15 liter capacity)
- 5-8 kg Heavy Pressing Stone (Tsukemono-ishi) (or heavy weights)
- 10 pieces Bamboo Leaves or Plastic Fermentation Sheets (to cover the top layer)
👨🍳 Instructions
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1
Clean the fish thoroughly by removing the gills and entrails through the throat without cutting the belly open if possible; this preserves the internal cavity for the rice stuffing.
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2
Pack the internal cavities of the fish generously with coarse sea salt. Rub the exterior of the fish with more salt until completely coated.
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3
Place the salted fish in a container, weight them down with a light stone, and let them cure in a cool, dark place for 1 to 2 months. This 'salt-clogging' phase draws out moisture and firms the flesh.
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4
After the initial salt-cure, remove the fish and rinse them thoroughly with a mixture of water and sake to remove excess salt. Pat them completely dry with paper towels.
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5
Wash the short-grain rice until the water runs clear. Cook the rice with the filtered water until it is slightly overcooked and sticky—this provides more starch for the lactic acid bacteria.
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6
Spread the hot rice on a large tray, sprinkle with 2 tablespoons of salt, and let it cool until it reaches room temperature. Do not use vinegar as you would for modern sushi.
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7
Sterilize your fermentation bucket with high-proof alcohol or boiling water. Place a thick layer of the cooled rice (about 3cm) at the bottom of the bucket.
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8
Stuff the cavities of the salt-cured fish tightly with the cooked rice, ensuring no air pockets remain.
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9
Lay the stuffed fish on top of the rice layer in the bucket. Pack more rice around and over the fish until they are completely submerged in a white cocoon.
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10
Repeat the layering process if you have more fish, ending with a final, thick layer of rice on top. Press down firmly with your hands to remove trapped air.
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11
Cover the top layer of rice with bamboo leaves or a sterilized plastic sheet. Place a heavy pressing stone (at least 2-3 times the weight of the fish) on top.
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12
Seal the bucket and store it in a cool, dark place (ideally 15-20°C). Let it ferment for a minimum of 3 months, though 6 months to a year is traditional for peak flavor.
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13
Check periodically. If liquid (brine) rises to the top, this is normal and helps seal out oxygen. If mold appears on the very top surface, carefully scrape it off and ensure the weights are clean.
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14
To serve, remove a fish from the rice 'bed'. Most people discard the fermented rice (which is very sour) and thinly slice the fish crosswise.
💡 Chef's Tips
Always use the freshest fish possible; any hint of spoilage before salting will ruin the long fermentation. Precision in salting is key; too little salt allows bad bacteria to grow, while too much halts the lactic acid fermentation. If you are a beginner, try using Mackerel (Saba) as it is more accessible and ferments beautifully. Temperature stability is vital—avoid areas with direct sunlight or fluctuating heat like a kitchen corner; a basement or wine cellar is perfect. When checking the bucket, use sterilized gloves to prevent introducing unwanted yeast or bacteria.
🍽️ Serving Suggestions
Serve paper-thin slices on a small ceramic plate as a luxury appetizer. Pair with a bold, earthy Kimoto or Yamahai style Sake to complement the acidity. A small dab of fresh wasabi or a sliver of ginger can help cleanse the palate between bites. Try placing a slice on top of a small bowl of hot ochazuke (rice with green tea) for a traditional breakfast. Serve alongside aged cheeses like Roquefort to highlight the shared fermentation notes.