Renowned for its fermented sushi, pickled foods and sake, Shiga Prefecture is justly nicknamed the “fermentation kingdom.”

In the northeastern corner of the prefecture, on the shore of Lake Yogo, is a hideaway that gourmets from all over the world make a beeline for: Tokuyama-zushi, a Japanese-style auberge specializing in fermented sushi, or narezushi. Menu offerings like the local delicacy funazushi — a fermented sushi made from crucian carp, cooked rice and salt — boast distinctive flavors that may take a bit of getting used to.

Slow food: In the summer, chef Hiroaki Tokuyama fishes for crucian carp in Lake Yogo, cures the gutted fish in salt for six months, then lets it ferment in rice for a whole year; once the fish has aged sufficiently, he freezes it until it’s time to serve.
Slow food: In the summer, chef Hiroaki Tokuyama fishes for crucian carp in Lake Yogo, cures the gutted fish in salt for six months, then lets it ferment in rice for a whole year; once the fish has aged sufficiently, he freezes it until it’s time to serve.