SOUHONKE KITASHINA
Fish - Seafood
2025
Recommended
2025
This store is considered one of the last to perpetuate the culinary tradition of Shiga funazushi . This ancestor of sushi is made using a method that dates back more than 400 years. The fish, scaled and gutted, is filled with salt and then left to marinate. It takes about nine months for the fish to ferment. Don't miss the opportunity to discover how this tradition is preserved in Kitashina. Due to the fermentation process, the taste of funazushi is very particular and not suitable for all palates. It is eaten in thin slices.
Did you know? This review was written by our professional authors.
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