The Sushi That Smells Like Cheese: Narezushi and the Thousand Years Before Vinegar
The Sushi That Smells Like Cheese: Narezushi and the Thousand Years Before Vinegar Before sushi was fast, it was slow — fish buried in rice for a year, preserved by bacteria rather than refrigeration. A handful of villages still make it. The fish they need is nearly gone. Open a jar of funazushi in a closed room and...
