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Kumano Narezushi (Meharizushi, Saerazushi, Sabazushi, Ayuzushi)

  • City

    Wakayama prefecture wide area Sanma sushi: Kumano Kinan Coast Saba sushi: Kishu coastal area Mainly Wakayama northwest part

  • Season

    "Sanma : Autumn Saba sushi : All year round Ayu sushi : From summer to autumn Mehari sushi : All year round"

  • Ingredients

    Takana, Sanma, Saba, Small fish caught in Wakayama coast such as Ayu

  • Introduction

    Sushi had developed as a means to preserve fish and vegetables. When you say ""sushi"" today, you mostly mean nigirizushi or hakozushi: you add vinegar to white rice, couple it with fresh fish, and eat it without much delay. However, the old-style sushi, called ""narezushi"", is made by preserving salted fish and rice together in a barrel, allowing it to ferment with lactic acid and gain a natural sour taste.

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Kumano Meharizushi (Meharizushi, Saerazushi, Sabazushi, Ayuzushi)

Kumano Meharizushi (Meharizushi, Saerazushi, Sabazushi, Ayuzushi)

大阪芸術大学/山下遥 Osaka University of Arts/Haruka yamashita