In April, Et-chan and I returned to Shiga Prefecture to tour Lake Biwa with some friends in pursuit of this amazing local food tradition. We were amazed to watch our hostess, the Okami at Kitashina, show us how she prepares the local carp for a three-year-long fermentation nap in a vat layered with rice.
More on funazushi:
Funazushi in Shiga: The origin of sushi
http://tokyofoodcast.com/index.php/et-chan/funazushi-in-shiga-the-origin-of-sushi/207/
Tokyofoodcast on the Trail of Funazushi
http://tokyofoodcast.com/index.php/et-chan/tokyofoodcast-on-the-trail-of-funazushi/1192/
Funazushi 101
http://tokyofoodcast.com/index.php/et-chan/funazushi-101/1267/
Dishes from Japans biggest lake
http://tokyofoodcast.com/index.php/et-chan/dishes-from-japans-biggest-lake/1294/
