Funazushi: The fermented predecessor of modern sushi
1–10 of 63 posts
Re: Funazushi: The fermented predecessor of modern sushi
#2Very interesting, it's like a fish cheese! Looks good, I wanna try it some time.
Re: Funazushi: The fermented predecessor of modern sushi
#3I'm always reminded of the Karl Pilkington video whenever this is bought up. It doesn't seem very nice.
Re: Funazushi: The fermented predecessor of modern sushi
#4I am not sure this is correct, people ate raw fish and meat before any of the processing happened. So I would guess that sashimi was known way earlier than fermented fish.
Re: Funazushi: The fermented predecessor of modern sushi
#5Very interesting, it's like a fish cheese! Looks good, I wanna try it some time.
You are welcome to have ALL of mine. I've had Swedish fermented herring, and not only did it smell awful, but I became disgusted with the Ammonia and H2S smell in my own mouth. The friend who had conned me into trying it then dumped it in the trash and his Swedish wife got upset because of the stench and made him take the entire bag of trash out at night when it was unpleasantly cold, wet, and windy. Turns out she's not a fan of Surströmming. I tried washing my teeth/tongue out with his expensive vodka and it certainly took enough shots to get drunk.
To be clear, I have no problem with any Blue cheese or even Epoisses. I don't love "stinky" tofu, but it doesn't bother me and I am somewhat charmed by durian. Fermented fish is in another league, and the small bones get stuck in your teeth.
Re: Funazushi: The fermented predecessor of modern sushi
#6Very interesting, it's like a fish cheese! Looks good, I wanna try it some time.
A little easier to find would be some other dried fish, like Hoshi-karei 干しカレイ, dried flat fish. It definitely has a soft goat cheese feel to it.
Re: Funazushi: The fermented predecessor of modern sushi
#7I think that almost every culture has this kind of food that is supposed to be super good to those who acquired taste but looks totally gross to outsiders. Japan has this half-rotten sushi and fermented soybeans, and then there's maggot cheese and notorious fermented herrings, etc.
Re: Funazushi: The fermented predecessor of modern sushi
#8I am not sure this is correct, people ate raw fish and meat before any of the processing happened. So I would guess that sashimi was known way earlier than fermented fish.
Sashimi isn't sushi. Sushi literally means "sour rice". In the version of it I know (probably from a Good Eats episode), fish was "fermented packed in rice" (probably a gloss of this process) leading to... sour rice and fish. The modern practice of getting sour rice by mixing in some rice vinegar is an evolution of a much faster approximation of that dish.
Re: Funazushi: The fermented predecessor of modern sushi
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Re: Funazushi: The fermented predecessor of modern sushi
#10Very interesting, it's like a fish cheese! Looks good, I wanna try it some time.
You are welcome to have ALL of mine. I've had Swedish fermented herring, and not only did it smell awful, but I became disgusted with the Ammonia and H2S smell in my own mouth. The friend who had conned me into trying it then dumped it in the trash and his Swedish wife got upset because of the stench and made him take the entire bag of trash out at night when it was unpleasantly cold, wet, and windy. Turns out she's…
Fish sauce is another kind of fermented fish. While it is definitely pungent and is disliked or an acquired taste for some, it isn't nearly as intense as what you describe and is loved by many. Southeast-asian-style fish sauce does not have an ammonia smell.
Perhaps not all fermented fish is the same. I doubt the Japanese one discussed here is similar to that Swedish dish, or has an ammonia smell.
> Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years