Narezushi isn’t the kind of sushi you’d find in New York or London, or even Tokyo, for that regard. It is called narezushi, and it is the forerunner of what is currently known as sushi — the original sushi (fermented sushi). Narezushi was produced – and is still prepared in small pockets of Japan – using pretty much anything that swims in freshwater, including tiny loach, ayu (little sweetfish), and eel, unlike modern sushi, which mainly comprises ocean seafood. Because nigorobuna has become extremely scarce and difficult to get by, there are only five shops near the lake that specialize in manufacturing high-quality funazushi.
The Crossroads of Special Operations