Uoji "Funazushi Honzuke"

Established in 1784, Uoji’s signature product, Funazushi Honzuke, is a masterpiece of traditional craftsmanship. From February to May, carefully selected nigorobuna carp with roe are used to begin the funazushi-making process on the very day of selection. After a three-month salt cure, the fish is placed in rice during the summer, when lactobacilli become most active, and then aged meticulously for nearly two years.

This pure lactobacilli fermentation process imparts a rich umami and tangy flavor without any unwanted aftertaste. The roe-laden center is typically favored, but the firmer, muscular flesh near the tail is also highly regarded. Sliced into 3–5 mm pieces, it pairs beautifully with ginjo sake, enhancing the rich, deep flavors in every bite.

Funazushi chazuke, a dish where two slices of funazushi are placed on steaming rice and topped with the rice mixture from the fermentation process, then finished with hot tea, is another delicious way to enjoy this delicacy.