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Funazushi: the fermented predecessor of modern sushi

Kitashina’s signature dish is a platter of funazushi made from roe-laden female carp served as fanned slices of the whole fish on a bed of sake lees (Credit: Tom Schiller)

For the past 18 generations, one Japanese family has preserved a 400-year-old recipe showing how sushi once tasted, and it doesn't use raw seafood, but fish aged for three years. To read more about it, click here.

Restaurants in 'Nostalgia Front & Center in Some U.S. Museums & Eateries'

Cooperstown Baseball Hall of Fame

Louis Kaplan is channeling his childhood. While a youngster, he collected baseball cards which he stored in boxes and treasured as souvenirs of the USA's favorite pastime. Decades later, he’s reliving that time

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Foodie Forum

Funazushi: the fermented predecessor of modern sushi

Restaurants in 'Nostalgia Front & Center in Some U.S. Museums & Eateries'

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