Some Tasting Notes on Year-Old Sushi: Funazushi, Japan’s Most Ancient and Potentially Its Most Up-to-Date Sushi
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Issue Date
2020-02-03Author
Rath, Eric C.
Publisher
University of California Press
Type
Article
Article Version
Scholarly/refereed, author accepted manuscript
Rights
© 2020 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, https://www.ucpress.edu/journals/reprints-permissions.
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Show full item recordAbstract
Abstract: Funazushi, a fermented food made with crucian carp, is
often described as Japan’s most ancient form of sushi. This article
evaluates these historical claims and offers some tasting notes, exploring
traditional versions of the dish and new interpretations that
offer a possible future for sushi.
I could never write a global history of sushi without having
eaten what has been called the most “ancient form” of sushi, the
funazushi found in Shiga Prefecture (Hosking 1996: 43). So on a
recent trip to Japan I set aside two days to try to eat as much
funazushi as possible. This proved to be challenging for many
reasons, not the least of which was the taste of funazushi, which
many people find disagreeable. What I learned from the experience
was less about sushi’s past than a possibility for sushi’s
future
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Citation
Some Tasting Notes on Year-Old Sushi: Funazushi, Japan's Most Ancient and Potentially Its Most Up-to-Date Sushi
Eric C. Rath
Gastronomica: The Journal of Critical Food Studies, Vol. 20 No. 1, Spring 2020; (pp. 34-41) DOI: 10.1525/gfc.2020.20.1.34
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