funazushi; old-style fermented crucian carp sushi
A traditional fermented sushi made with crucian carp, typical of the Lake Biwa region. It is a type of narezushi, an older form of sushi where fish is fermented with rice.
See also: なれずし
Funazushi is a traditional fermented food from Shiga Prefecture.
When I first tried funazushi, I was surprised by its distinctive sourness.
Narezushi is the broader category of fermented sushi; funazushi is a specific type made with crucian carp.
Common modern spelling using ずし for the sushi part.
Ateji spelling; 寿司 is a common ateji for sushi.
Older kanji spelling using 鮨 for sushi.
Rare variant using 鮓 for sushi.
From 鮒 (funa, 'crucian carp') + 寿司/ずし (sushi). The exact origin of the dish is uncertain, but it is a well-known regional specialty.