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Fish and seafood from Japan
Female crucian carp with roe are gutted through the gills, packed with salt for at least two months, then washed and layered with cooked rice in a weighted barrel under water. Lactic bacteria in the rice sour the fish over six months or more until even the bones are soft.
| Crucian carp (funa)10 kg (raw weight) | [maff-recipe] |
| Salt for the salting stage10 kg | [maff-recipe] |
| Rice, cooked and cooled4–8 shō | [maff-recipe] |
| Salt mixed into the rice200 g (the recipe allows 0–1000 g) | 40–80 g per shō of rice; many makers now add none[maff-recipe] |
| Sake or vinegar1–2 gō | Used on the hands while packing[maff-recipe] |
| Starter | spontaneous (no starter added) |
Total time across the recorded steps: 8 months
What changes: The carp are scaled and gutted through the gills, leaving the roe inside
Output: whole fish with roe left inside; scales, gills, guts, gall bladder and swim bladder removed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Female crucian carp with roe are gutted through the gills, packed with salt for at least two months, then washed and layered with cooked rice in a weighted barrel under water. Lactic bacteria in the rice sour the fish over six months or more until even the bones are soft. Made in 4 steps over 8 months. The longest step, layer with rice under a weight and water (honzuke), takes at least 6 months (MAFF Japan). Salt is 2–5 % (Tanabe K. et al. 2022). Weissella confusa, Lactiplantibacillus plantarum and Levilactobacillus brevis in week 1 and Lacticaseibacillus paracasei and Companilactobacillus musae in week 2 do most of the fermenting.
| Main step | at least 6 monthsReported[maff-recipe] | Layer with rice under a weight and water (honzuke) |
|---|---|---|
| Salt | 2–5 %Reported[tanabe2022] | Layer with rice under a weight and water (honzuke) |
Funazushi is the oldest style of sushi, where the rice is a ferment, not a seasoning. The fish is salted for months first, then fermented in rice for half a year or more until the bones soften.
Botulism is the serious hazard in this kind of food. Japan's farm ministry lists izushi and similar home-fermented fish among the foods easily contaminated, and izushi caused 14 of the 29 food-borne botulism incidents reported in Japan from June 1984 to February 2026. The ministry describes izushi and funazushi alike as narezushi, fish fermented in rice. Japan's health ministry also records three cases of type E botulism in 1989 from home-made "hasu sushi" in Shiga, and hasu is one of the fish Shiga makes into narezushi. Funazushi is sealed in rice for months, often with no salt added to the rice. Heavy salting and a long lactic fermentation preserve the fish, but no case in the botulism lists of Japan's health and farm ministries names funazushi. You cannot see, smell or taste the toxin, and even a small taste can be deadly (CDC). These steps record a regional recipe, not a method tested as safe for home use. In hot weather the barrel can ferment too fast and should be cooled.
Hazards the sources name: Aeromonas, Vibrio, Pseudomonas and Enterobacter isolated from the gut of raw crucian carp (preliminary tests).
Every number is labelled with how it is known. How this atlas is made
Served in Ōmi Province since at least the Heian period (794–1185). Shiga named its narezushi a regional intangible folk-culture asset in 1998. Fewer homes make it now that nigorobuna have declined in Lake Biwa.
