NAREZUSHI

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NAREZUSHI

Optimal for vitamin intake

The lactic acid fermentation makes fish be kept for long periods and the microbes produce abundance of carious vitamin groups.

Overview

・Mix in cooked rice with fish and place a weight on top and fermented for a long period.
・It is said this was the beginning of sushi and is believed to have come from southern China or South East Asia during the Jomon Period.

Major area of production: Shiga Prefecture for funa zushi (crucian carp sushi) and Ishikawa Prefecture for kabura zushi (yellowtail sushi).

Nutrients: Protein, amino acids, vitamins, minerals

Effect on health and beauty:

Intestinal tract regulation, recovery from exhaustion, Improvement in immunity, improvement in skin roughness

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