Saba no Narezushi (Fermented Mackerel Sushi)
A traditional fermented sushi from Wakayama, lovingly crafted by hand

About Saba no Narezushi (Fermented Mackerel Sushi)

Saba no Narezushi (サバのなれ寿司, fermented mackerel sushi) is a signature dish of Wakayama and a unique type of fermented sushi made without vinegar. It has a distinctive aroma, reminiscent of deeply fermented pickles, which may surprise you at first but quickly becomes an addictive taste. This classic Wakayama delicacy has a history of over 800 years. Legend has it that during his escape from the Genji clan, Taira no Koremori, a warrior of the Heike clan, was handed rice and salted mackerel by his retainers in present-day Aridagawa Town. This accidentally resulted in the first narezushi.

Traditional narezushi uses only salt for seasoning. Salted mackerel is placed over rice, wrapped in bamboo leaves, and packed tightly into a wooden barrel, with a weight placed on top to ferment the sushi for about a week. Today, a more modern version called "haya narezushi" is common. This quicker version uses vinegar and sugar for flavoring, with a much shorter pressing and fermenting time—just several hours to a day. It preserves the rich umami of the mackerel and the pleasant texture of the rice, making it easier for newcomers to enjoy. It is not uncommon to enjoy haya narezushi alongside Wakayama ramen, creating a delightful harmony of local flavors.

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