Funazushi

What to get ready

• Carp 1.6 kg
• Rice 1 kg
• Coarse salt 800 g
• Cooking sake 160 ml
• Kombu seaweed 40 g
• Ginger 80 g
• Spring onion 80 g
• Soy sauce 80 ml

Method

1. 1 The carp is gutted through the gill cover without cutting open the belly, then the internal organs are removed but the roe is preserved.
2. 2 The fish's belly is stuffed with coarse salt, then placed in a barrel and weighed down with a heavy object, and left to ferment for 3 months.
3. 3 Rinse off all the salt, then stuff the fish's belly with cooked rice mixed with sake, and layer the rice around the fish.
4. 4 By pressing down with a heavy object and letting it ferment for another 3 months, the resulting sour fermented rice becomes the marinade that cooks meat and fish without the need for heat.
5. 5 This is a long-fermented dish, so it must be kept tightly sealed and checked monthly to remove any spoiled rice.
6. 6 Wash the rice thoroughly, then cut the fish into thin slices and serve with ginger, scallions, and soy sauce.