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The history of sushi (すし, 寿司, 鮨, pronounced or) began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as narezushi , was created in Southeast Asia from where it spread to surrounding countries.
The fish are then packed with salt and aged for a year before being repacked annually in rice for up to four years. The resulting fermented dish may be served sliced thin or used as an ingredient in other dishes. The more generic term Narezushi is any fermented fish. Garum: Ancient Greek and Rome: Fermented fish sauce and essential flavour ...
Funa-zushi (narezushi made from nigorobuna) Narezushi (熟れ寿司, "matured sushi") is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed.
Funazushi cut into bite-sized pieces and served on a dish, Maibara, Shiga.What appears white is lactic acid fermented rice. The orange color is the egg. Funazushi is a typical type of nare-zushi, an ancient Japanese type of sushi.
Burong isda variants are usually named after the fish they were made with; e.g. burong bangus for burong isda made with bangus . Shrimp versions of the dish are known as burong hipon or balao-balao. Burong isda is very similar to other fermented fish and rice dishes of Asia, including narezushi of Japanese cuisine and pla ra of Thai cuisine.
The Japanese name nigorobuna (ニゴロブナ) has been ascribed various etymologies. One has it that it earned the name ni-gorō-buna (Japanese: 似五郎鮒) meaning "gorō-buna's look-alike", because once it attains sizes of approximately 1.2–1.3 shaku (≈feet), it begins to look confusingly similar to the gengorō-buna (源五郎鮒) (C. cuvieri, the wild form of the Japanese crucian ...
In some Asian cuisines, fish is traditionally fermented with rice to produce lactic acid that preserves the fish. Examples of these dishes include burong isda of the Philippines; narezushi of Japan; and pla ra of Thailand. The same process is also used for shrimp in the Philippines in the dish known as balao-balao. [12] [13] [14]
A traditional salted and fermented fish dish originating in the Izu Islands, and often eaten with sake, shōchū, or a local drink called Shima Jiman. Myeolchijeot: Korea: A variety of jeotgal (salted seafood), made by salting and fermenting anchovies. Nem chua: Vietnam: Nem chua is a Vietnamese fermented pork dish, usually rolled or cut in ...