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"Funa zushi"(Fermented crucian carp)
Photograph at: Yogo town, Shiga Pref., Japan At "Tokuyama Sushi" Perhaps "Funa-zushi" is the most famous fermented fish dish in Japan, as well as "Kusaya", which is made in Ogasawara islands and Oshima islands. They pickle crucian carps with rice, salt and malted rice in early summer. When summer goes, Funa-zushi becomes good taste. Someone (who live in Shiga?) likes Funa-zushi very much, and some(many?) people (maybe who don't live in Shiga!) can never have it for its strong smell. But I heard that some people in europe says, "The 'flavor' of Funa-zushi is just like as some kind of natural cheeses". It tastes sour, and strongly salty.