Narezushi
Narezushi (熟れ寿司, "matured sushi") is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more. The most famous variety of narezushi still being produced is funa-zushi (made from fish of the crucian carp genus, authentically from C. auratus grandoculis (nigoro-buna) endemic to Lake Biwa), a typical dish of Shiga Prefecture.
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