Before Sushi, There Was Funazushi

At first, I had never eaten it, so I was shocked. I was so shocked that my whole body was on fire. Funazushi is often said to be the root of sushi. My name is Atsushi Kitamura. My name is Mariko Kitamura. I make funazushi with my husband. It has a unique taste, so it's like a fish version of raw ham. It's a bit salty, like caviar. Sushi is divided into two categories, which are fast-cooking and slow-cooking. In general, sushi is fast-cooking. So if you cook rice and put the ingredients on top of the rice, you can eat it in a day. Funazushi is a traditional dish. It's a preserved dish made by fermenting the funa caught in a box with rice. This is a local dish from Shiga Prefecture. The restaurant was founded 400 years ago, in 1619. I'm the 18th generation owner. I don't like the hassle of making funazushi. But I love the hassle of making funazushi. There are three things that are important when making funazushi. The first is to remove the fat, the second is to remove the blood, and the third is to remove the salt. If you don't do these three things, the funazushi won't taste good. It takes about three years to make funazushi, from raw to cooked. It takes a lot of time and effort, so we don't make funazushi as often as we used to. Funazushi is a local dish from Shiga Prefecture. We want people to know the roots of funazushi and sushi that only we can make. It's just delicious. It's addictive.