Editing Sushi (section)

===Modern {{transliteration|ja|narezushi}}===
[[File:Funazushi 鮒寿司 Maibara City Shiga Japan 2022-10-06.jpg|right|thumb|{{transliteration|ja|Funa-zushi}} ({{transliteration|ja|narezushi}} made from {{transliteration|ja|[[nigorobuna]]}})]]
{{nihongo3|"matured sushi"|熟れ寿司|Narezushi}} is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy {{transliteration|ja|[[tsukemonoishi]]}} (pickling stone). As days pass, water seeps out and is removed. After six months, this sushi can be eaten, remaining edible for another six months or more.<ref name=hosking>{{cite book|last=Hosking|first=Richard|title=A Dictionary of Japanese Food: Ingredients & Culture|year=1997|publisher=Tuttle Publishing|isbn=978-0-8048-2042-4|page=222|url=https://books.google.com/books?id=1avA7zEYCQ0C&pg=PA222|access-date=2015-12-20|archive-date=2020-08-18|archive-url=https://web.archive.org/web/20200818163822/https://books.google.com/books?id=1avA7zEYCQ0C&lpg=PA222|url-status=live}}</ref>

The most famous variety of {{transliteration|ja|narezushi}} are the ones offered as a specialty [[Shiga Prefecture#Cuisine|dish of Shiga Prefecture]],<ref>{{cite book |editor-last1=Lee |editor-first1=Cherl-Ho |editor-last2=Steinkraus |editor-first2=Keith H. |editor-last3=Reilly |editor-first3=P. J. Alan |chapter=Comparison of Fermented Foods of the East and West |title=Fish Fermentation Technology |publisher=[[United Nations University Press]] |year=1993 |chapter-url=https://books.google.com/books?id=Gt_QnYUQbWcC&pg=PA17 |page=17 |isbn=9788970530031 |access-date=2018-03-16 |archive-date=2020-08-19 |archive-url=https://web.archive.org/web/20200819112743/https://books.google.com/books?id=Gt_QnYUQbWcC&pg=PA17 |url-status=live |oclc=29195449 |quote=In Japan, the prototypical form remains mostly around Lake Biwa. }}</ref> particularly the {{transliteration|ja|funa-zushi}} made from fish of the [[Carassius|crucian carp genus]], the authentic version of which calls for the use of {{transliteration|ja|[[nigorobuna]]}}, a particular locally differentiated variety of [[wild goldfish]] [[endemic]] to [[Lake Biwa]].<ref>{{citation |last=Hosking |first=Richard |title=From Lake and Sea. Goldfish and Mantis Shrimp Sushi |work=Fish: Food from the Waters |publisher=Oxford Symposium |year=1998 |url=https://books.google.com/books?id=mPS0tH02IDUC&pg=PA161 |pages=160–161 |isbn=978-0-9073-2589-5 |access-date=2018-03-16 |archive-date=2021-01-10 |archive-url=https://web.archive.org/web/20210110155755/https://books.google.com/books?id=mPS0tH02IDUC&pg=PA161 |url-status=live }}</ref>
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