Fermented in Takashima
Takashima City, to the north-west of Lake Biwa, is famous for its fermented foods. The city boasts five sake makers, along with soy sauce, miso, and vinegar producers. An old style of sushi, “funa-zushi” (fermented carp sushi) is a local delicacy, and still a favorite home-cooked meal. Since Takashima City is close to Lake Biwa and surrounded by mountains, humidity is constant year-round, but temperatures can be extreme, making the climate ideal for the process of fermentation. The rice, vegetables, and freshwater fish from the area benefit from the crisp mountain air and pristine waters. All come together in perfect harmony to create this local food culture.
July 15, 2017