According to veteran sushi chef Masayoshi Kazato, narezushi was the original version of sushi, made by fermenting fish in rice and salt. This method allowed fish to be stored for months, ...

Narezushi involves the use of fermented rice to preserve fish. Rice-filled salted mackerel was wrapped in reed leaves for upwards of a month. During this time, the rice fermented.

Zenhichi Izumi, 58, the owner of the restaurant, has developed new dishes popular among foreign guests, including a narezushi featuring ayu sweetfish with fish roe and ramen noodles flavored with ayu ...

In most countries, rotten fish is thrown out. In Japan, they spend three or four years making it, and consider it an expensive luxury. Funazushi, the specialty of Shiga prefecture, is fermented ...

Sushi's surprising origins: Not Japan, but China. Sushi, in its earliest form, actually traces back to ancient China between the 5th and 3rd centuries BC.