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Nezushi ｜ Our Regional Cuisines

  • Gifu Prefecture

    Nezushi

Nezushi

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  • Nezushi

    Photo Taken From: Gifu no Kiwami

  • Main lore areas

    Gero City located in the middle of the Hida Region, Central Mino Region

  • Main ingredients used

    Rice, Malted rice, Radish, Carrots and Salted trout

  • History/origin/related events

    “Nezushi” is a type of flavorful fermented sushi that has been a delicacy as a New Year’s dish in the Central Hida Region since long ago. “Nezushi” written in Chinese characters also expresses the meaning, a dish that is made and set aside to rest (i.e. ferment). The winters of the Hida Region were cold and severe, and there was a lack of fresh vegetables and basic food, so people cured, dried, and fermented their food. A culture of food preservation took root, and thus nezushi became a familiar dish among the people.
    When December arrives, every household prepares salted trout and malted rice, then begins to thoroughly cure the nezushi. The person preparing the nezushi adds malted rice to regular rice, and mixes in the trout, radish, and carrots. Then, it is set aside to cure for about 15 to 20 days―after which it is ready. Varieties of fermented sushi exist all across Japan, and while many people don’t like their peculiar taste, it is said that nezushi has a sweet and sour flavor that is mild and easy to eat.

  • Opportunities and times of eating habits

    Nezushi is both a delicacy and an essential dish of the New Year that can leave people feeling unfulfilled without it. It also can taste different depending on the household; for example, some replace trout with mackerel, while others use vinegar rice, or it could be the way they slice the ingredients.

  • How to eat

    Remove the bones from the salted trout and cut it into small pieces, then rub the radish and carrots in salt, allow the cooked rice to cool slightly before you mix it with the malted rice. Mix together all the ingredients and let it cure thoroughly from about 2 weeks to 20 days. One thing to look forward to is a slightly different taste each time, even when the same person makes the nezushi. This is due to changes in temperature and ingredients which alter the fermentation properties.

  • Efforts for Preservation and Succession

    Although it has become less common to make nezushi at home, it is on display at supermarkets and delicatessens. Furthermore, from around December through March, you can buy it at shops that have local vegetables or specialty products, at roadside stations, or even try it at some restaurants.

RECIPE

Ingredients (4 servings)

  • Radish 120g
  • Carrots 16g
  • Ginger Just a little
  • Malted Rice 50g
  • Rice 100g
  • Salted Trout 56g
  • Salt Just a little

How to cook

  • 1. Remove the bones from the salted trout and cut it into small pieces. Finely chop the ginger.

  • 2. Cut the radish and carrots into fine strips, and rub them in salt.

  • 3. Cook the rice as normal, let it cool slightly, then mix in the malted rice.

  • 4. Mix together all ingredients from steps one through three. Serve after letting it cure for around two weeks.

provider : The School Nutrition Association of Gifu Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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