The food cultural heritage "Lenazushi" that Japan has continued to protect
The combination of rice, fish and salt for lactic acid fermentation is not the case. It is a trap of wisdom of the person who preserves animal protein. A representative of that is the famous product of Shiga Prefecture. It has an old history dating back to the Nara period.
How is it made?
In Okubiwako Makino town, the left-handed mackerel pickled mackerel is the seventh generation of "Uoji" that lasts 230 years.
"I use a female Nigorobana that is only in Lake Biwa. The eggs are caught in the period of February to April, and after taking the scales, gills, viscera, salting until the earth for July, wash the salt and wash in the pot. Put cold rice and chopsticks alternately, put on the lid of the tree, weigh it and put water on it. " 
The zuzu which has been aged for 2 years and shipped has a refreshing acidity and thick umami. It works well for both sake and wine, and the complex taste makes us realize the richness of Japanese food culture.
"I think that the prefecture started to grow the chibana in the paddy field and then return it to the lake, and I think Nigorobona has increased," said Mr. Satoshi. It is a preservation food of the rice cultivation area that can be done because the time of the rice making and the rice making match.
If you eat the seaweed, it's in Shiga and Ujiji.
Tuna Sushi Fojiri
Address / Shiga Prefecture Takashima City Makino Town Kaizu 2304 Map
Regular holiday / Tuesday
My motto is "I'm serious about being stupid", and I am having fun and having fun every day.
