Hatahata-zushi

Method

1. 1 The fish are gutted, then marinated in coarse salt for 4 days, and then rinsed with continuously running cold water for 12 hours to remove the salt.
2. 2 Draining the salt with running water is a mandatory step; if the fish is still salty, the fermentation process is not going to work properly.
3. 3 Cooked rice is mixed with koji mold, sake, and vinegar to make fermented rice.
4. 4 Arrange fermented rice, fish, radishes, and shredded carrots in alternating layers in a wooden barrel.
5. 5 By compressing a heavy object and fermenting it in a cold place for 3 weeks, koji yeast converts starch into a sweet and sour flavor.
6. 6 Remove the fish from the rice, cut it into pieces, and serve with shredded ginger and some leftover steamed rice.