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Fish and seafood from Japan
Nishin no sushi is Fukui's herring narezushi. Dried herring is softened in rice-washing water, then layered with salted dried daikon, carrot, rice koji and chilli and pressed under a weight for two to four weeks. Lactic fermentation sours the daikon, which takes up the herring's flavour.
| Daikon, thin ones, dried until they bend2 | [maff-recipe] |
| Carrots2 | [maff-recipe] |
| Dried herring (migaki nishin)500 g | [maff-recipe] |
| Rice koji300 g (500 g also fine) | [maff-recipe] |
| Mirin1/2 cup | [maff-recipe] |
| Soy sauce4 tsp | [maff-recipe] |
| Sake1/2 cup | [maff-recipe] |
| Taka-no-tsume chilliTo taste | [maff-recipe] |
| Salt for the daikon3 % of the daikon | [maff-recipe] |
| Starter | koji/qu/mold-starter (rice koji) |
Total time across the recorded steps: 14 days – 28 days
What changes: Dried daikon is salted under a weight and gives up water
Output: salted dried daikon.
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
Nishin no sushi is Fukui's herring narezushi. Dried herring is softened in rice-washing water, then layered with salted dried daikon, carrot, rice koji and chilli and pressed under a weight for two to four weeks. Lactic fermentation sours the daikon, which takes up the herring's flavour. Made in 5 steps over 14 days – 28 days. The longest step, press under a weight and ferment, takes 14–28 days (MAFF Japan). Salt is 3 % (MAFF Japan).
| Main step | 14–28 daysReported[maff-recipe][maff-herring] | Press under a weight and ferment |
|---|---|---|
| Salt | 3 %Reported[maff-recipe] | Dry and salt the daikon under a weight |
Nishin no sushi is a narezushi pickled with rice koji and vegetables, and it ferments for two to four weeks. The daikon takes up the herring's flavour and grows more sour the longer it ages.
The recipe keeps the layers pressed under a heavy weight. When serving, the pickling liquid is poured off into another container and returned to the tub afterwards, so the rest stays covered. Keeping air out does not stop botulism, because the bacterium grows without air. Japan's farm ministry (MAFF) names home-made izushi and similar fermented fish among the foods most exposed to it, and says the spores do not grow at pH 4.6 or lower or at 3.3 °C or colder. No source we read gives the pH of this product, so sourness alone does not show a batch is safe, and the recipe is not a tested safe method.
Every number is labelled with how it is known. How this atlas is made
Dried herring came to Fukui from Hokkaido on Kitamae-bune ships (mid-Edo to Meiji) through ports such as Mikuni, Kōno, Tsuruga and Obama. The Agency for Cultural Affairs listed "Wakasa region's herring narezushi" as a Hyakunen Food in 2021.
