Narezushi

Narezushi is believed to be the earliest form of sushi that appeared in Japan. With a first written mention dating back to the 10th century Japan, it is thought that this combination of fish pickled with rice and salt appeared much earlier as a way to preserve fish. Initially, only fish was consumed, and the rice was thrown away. Nowadays, the dish is prepared and sold as a whole fish that is covered in a milky white coating, and it is then carefully sliced and served on a bed of rice. The most popular narezushi is named funazushi, and it hails from Shiga Prefecture, where it is prepared with carp (nigorobuna) from Lake Biwa. Because it is time-consuming to make, this dish is considered a luxury and a rare local delicacy.