Sushi ancient times derived from fish and rice sprinkled with salt, then left until fermented. Funazushi from Shiga Prefecture and Akita Prefecture hatahatazushi of sushi are two examples of ancient origin. There is also a plus narezushi yeast to help the fermentation process, for example kaburazushi from Ishikawa Prefecture and Izushi of Hokkaido.
Kaburazushi is a type of sushi that was not formed with rice. Sushi made with raw fish slices clamped between two pieces of sliced radishes Kabura. After that, the sushi arranged in a wooden vat containing a mixture of cooking rice mixed with yeast. Fermentation time for a few days. Kaburazushi eaten with fermented rice do not wash the stick.
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