Photograph of the finished Narezushi

Japan · Cá thu ủ cơm một tháng Narezushi

Narezushi

2 hr Hands-on time + 1 tháng waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Saba mackerel Saba mackerel 3.5 lb
  • Photograph of Rice Rice 2.2 lb
  • Photograph of Coarse salt Coarse salt 1.3 lb
  • Photograph of Koji rice yeast Koji rice yeast 7.1 oz
  • Photograph of Cooking sake Cooking sake ⅔ cup
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup

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.
Start cooking