Narezushi

Method

1. 1 Cut the mackerel into two pieces and marinate them in coarse salt for 7 days under a heavy weight.
2. 2 Rinse with cold water for 6 hours to remove the salt, then pat dry completely.
3. 3 Mixing cooked rice with koji and sake makes fermented rice; the koji shortens the fermentation time to one month.
4. 4 This short-fermented version is mildly sour and can be eaten with rice, unlike funazushi which is fermented for six months and requires discarding the rice.
5. 5 Alternately arrange fermented rice and fish in a wooden barrel, then weigh it down with a heavy object.
6. 6 Let it ferment in the refrigerator for a month, then slice it thinly and serve it with some fermented rice and shredded ginger.