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Fish and seafood from Japan
Mie's narezushi is fish salted for about a month, washed free of most salt and packed with soft cooked rice in a weighted, water-sealed barrel. Lactic bacteria sour the fish and rice in a few weeks to a few months. Every Mie narezushi is the short nama-nare type, eaten rice and all.
| Fish (ayu, saury or mackerel in East Kishu)50 | [maff-recipe] |
| Rice, cooked with kombu to a firm porridge2.5 shō | About twice the usual water[maff-recipe] |
| Salt for the first saltingAs needed | [maff-recipe] |
| Urajiro and shukusha leavesAs needed | Washed and wiped with sake; urajiro lines each layer[maff-recipe] |
| Sake, sprinkled on each layer and used to wipe the barrelAs needed | [maff-recipe] |
Total time across the recorded steps: 50 days – 4 months
What changes: Packed in plenty of salt, the fish lose water for about a month
Output: salted fish.
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
Mie's narezushi is fish salted for about a month, washed free of most salt and packed with soft cooked rice in a weighted, water-sealed barrel. Lactic bacteria sour the fish and rice in a few weeks to a few months. Every Mie narezushi is the short nama-nare type, eaten rice and all. Made in 6 steps over 50 days – 4 months. The longest step, ferment, takes 20 days – 3 months (MAFF Japan). Salt is 23.2 % (Mizutani R 1998). Latilactobacillus sakei, 61 % of bacterial clones in Mie konoshiro narezushi and Latilactobacillus sakei, Pediococcus pentosaceus, Lactococcus piscium and Leuconostoc gelidum, the main lactic bacteria in mackerel narezushi from Kihō, East Kishu do most of the fermenting.
| Main step | 20 days – 3 monthsReported[maff-recipe][maff-narezushi] | Ferment |
|---|---|---|
| Salt | 23.2 %Measured[mizutani1998] | Salt the fish heavily |
| Acidity | pH 5.1 → 4.1Measured[mizutani1998] | Ferment |
Mie narezushi is all nama-nare, fermented for weeks to a few months so the rice is eaten too, unlike the year-long hon-nare of Shiga funazushi. Each area uses its own fish and extras.
Japan's farm ministry (MAFF) names izushi and similar home-fermented fish as a main source of botulism in Japan, and izushi is a kind of narezushi. Here the salt is largely washed out before the fish goes in, and the water seal keeps air out. Ise ayu-zushi packed in winter and kept at room temperature measured pH 5.10 after 38 days and 4.10 after 65 days, while Clostridium botulinum needs about pH 4.6 or lower to stop growing. Normal cooking does not kill its spores; MAFF gives 120 °C for 4 minutes. MAFF tells people making izushi at home to take care, so read this page as a record of the tradition, not as tested instructions for making it at home. Once the barrel is opened the sourness rises day by day, so it is eaten quickly.
Every number is labelled with how it is known. How this atlas is made
Narezushi is thought to have come to Japan with rice farming. The rice was first thrown away; in the Muromachi period the shorter nama-nare, eaten with its rice, appeared and led to today's sushi. East Kishu households pack batches in early January, February and March and open the last around 20 March.
