Comments on: Funazushi (Fermented raw fish)

By: Haryadoon

Haryadoon — Tue, 06 Apr 2010 21:30:47 +0000

Sounds to me like Spanish bacalao (salt cod).

By: Joe

Joe — Sat, 27 Feb 2010 13:51:39 +0000

I just tried funazushi today and came across this article looking for more information. I have to say – it would really, really be a shame if “the smelly preservation technique” became redundant. Funazushi is amazingly delicious – somewhere between prosciutto and stinky-delicious cheese, with a tiny bit of fishiness thrown in for good measure.

However, I have to admit that only one of the 10-12 japanese people present today was willing to eat, let alone like, the dish – so perhaps there isn’t such a huge market for it.

In summary, if you like fish, prosciutto (生ハム) and blue cheese, you should really try this dish.

By: Robert Judas Hiengler

Robert Judas Hiengler — Tue, 24 Mar 2009 09:24:52 +0000

Its one of those things like Durian really.

http://www.bbc.co.uk/iplayer/episode/b00jdw5k/Fish!_A_Japanese_Obsession/

By: Matsuri da! (83): The iron chefs live! « AMPONTAN

Matsuri da! (83): The iron chefs live! « AMPONTAN — Sat, 10 May 2008 15:27:36 +0000

[...] many people find unappetizing, but has become a noted product of Shiga. (You can read more about it here and here. Those with a scientific turn of mind might find this to be of interest.) 　 The official [...]

By: Charles F. Sommers

Charles F. Sommers — Mon, 03 Sep 2007 12:52:31 +0000

I lived in Japan back in the 1960′s while serving with the US Air Force. I regret never having tried funazushi. I am a lover of stinky cheeses, the stinkier the better, and am sure I
would enjoy funazushi also. Strong smelling foods usually have robust flavors and that is what I like.