🎌 Uoji "Funazushi Honzuke"

The signature dish of a long-established fresh fish shop that opened in the 4th year of Tenmei (1784). From February to May, carefully selected crucian carp with abundant roe and a moderate size are chosen and marinated on the same day. First, they are salted for three months, then during the summer when lactic acid bacteria are active, they are further marinated with salted rice, and finally left to mature for nearly two years. Since the crucian carp is fermented and matured solely with lactic acid bacteria, it has no off-flavors, allowing the rich flavor and acidity to shine through. Most people prefer the middle section with roe, but the firm-textured tail end is also quite popular. The crucian carp is sliced into thin pieces of 3 to 5 mm, and when enjoyed with Ginjo sake, the flavors complement each other, creating a rich and multi-layered texture that spreads in the mouth. Placing two slices of crucian carp on steaming white rice, then layering it with the "rice" used during the marination of the fish, and pouring hot tea over it to enjoy "crucian carp sushi chazuke" is also extremely delicious.

The signature dish of a famous restaurant in Shiga Prefecture, "Funazushi." Made following traditional methods, it takes nearly two years to ferment and mature. Its rich flavor and acidity pair perfectly with ginjo sake.