To Make Japan’s Original Sushi, First Age Fish for Several Months
In the Japanese city of Wakayama, a stone’s throw away from ancient castle ruins and the Kumano river, a 74-year-old restaurant called Toho Chaya specializes in an ancient form of sushi. To make narezushi, the restaurant packs rice inside salty fish carcasses and ages them for months. Toho Chaya has always done things the old-fashioned…