Souhonke Kitashina-rouho

Founded in 1619, Souhonke Kitashina-rouho is a renowned shop with over 400 years of history, specializing in funazushi, a traditional fermented sushi regarded as the origin of modern sushi. This type of narezushi—made by fermenting salted fish and rice through lactic acid fermentation—has been passed down in the Omi region (present-day Shiga Prefecture) since ancient times.

The funazushi here is crafted using Nigorobuna, a rare species of crucian carp native to Lake Biwa, particularly prized for carrying roe. The fish are carefully cleaned while preserving the roe, then salt-cured for two years, followed by another 1–2 years of fermentation in Omi-grown rice. True to tradition, the process uses wooden barrels, which imparts a rich depth of flavor and aroma that’s hard to replicate.

Their signature product, “Funazushi Iizuke”, is packed with bright orange roe and boasts a bold, cheese-like richness. It can be enjoyed as is or served with tororo kombu (shredded kelp) over rice as ochazuke. For beginners, the milder “Omizo Kanrozuke”—where the funazushi is repeatedly marinated in sake lees after removing the rice—offers an approachable introduction. Another must-try is their “Funazushi Fermented Japanese Rice Condiment”, a versatile topping that pairs well with rice or bread.

A perfect gift to take home from Shiga, this centuries-old delicacy captures the essence of local food heritage.