Herring Narezushi - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

Fermented foods

FukuiHerring Narezushi

Classification (Large)

Seafood products

Classification (Small)

Fishery fermented food

Main ingredients used

Daikon radish, herring, dried herring, rice koji culture, dried taka-no-tsume chili peppers

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Region of inheritance

Okuetsu region, Reinan region

Product overview (special characteristics and types)

Herring Narezushi is a traditional food made with dried herring that has had its head and innards removed, and together with daikon radish, carrots, or other vegetables it is pickled in rice koji culture. It is considered to be a type of izushi/narezushi (a type of food that uses fermented rice for preservation). Herring spoils easily and is therefore dried; to preserve it, it is left to ferment and age for two to four weeks. After this, the daikon radish is infused with the flavor of the herring. It is eaten mostly as a non-perishable food in the wintertime, and is served as a traditional celebratory food during the New Year.

History and culture

From the Edo period to the Meiji period, a merchant vessel called the “Kitamaebune” plied the waters of the Japan Sea which joined Hokkaido and Osaka, trading the wares of various places. Seafood products like konbu and herring from Hokkaido were brought to different ports of call, and these ingredients from the north were incorporated into cuisines to form a unique food culture at every place. In Fukui Prefecture, herring was brought through the ports of Sakai City (previously Mikuni Town), Minami Echizen (previously Kawano Village), Tsuruga, and Obama. Fukui Prefecture was an area where “narezushi,” an art of fermentation, had already been established, with its use in seafood also prevalent. From those already-present food processing skills, Herring Narezushi was born. As a preserved food, it is eaten during winter, especially during special occasions in January. In Tsuruga, however, Herring Narezushi is a must-have dish to be served on the eve of the Tsuruga Festival, held in September.

Production method

Dried daikon is pickled in salt, then moved into a container before a weight is set on top of it. Dried herring is then soaked in water (leftover from rice-washing) which has rice bran in it. This is to soften the herring. Its scales, back fins, black stomach skin, and other impurities are removed before it is cut into 2 to 3 pieces.
Carrots are cut diagonally into pieces that are 1-cm thick. The herring and the pickled daikon are layered in succession before rice koji culture, dried taka-no-tsume chili peppers, mirin, light soy sauce, and cooking wine are added. All of these are packed densely into a container before a weight is placed on top for compression. The mixture is left for two to four weeks before it is ready for consumption.

Conservation and succession efforts

Herring Narezushi is a product that is difficult to make in small quantities, so the ability to make it at home has been decreasing. However, in Tsuruga City, efforts have been made to promote it as an accessible ingredient by introducing recipes that incorporate small quantities of it and teach people how to make use of it even with modern kitchen equipment. The Japan Agricultural Cooperatives of Tsuruga-Mikata’s Ladies Club and the Tsuruga City Life Improvement Contact Research Group are examples of organizations that are engaging in these local heritage preservation efforts.
In addition, as an important part of local food culture which was brought about by the marriage between Fukui Prefecture’s fermentation culture and the ingredients introduced by the vessel, Kitamaebune, local organizations strive to raise awareness and promote the preservation and passing down of the food through various media. In 2021, the Agency for Cultural Affairs recognized it officially as “Wakasa Region’s Herring Narezushi” on its Hyakunen Food list.

Main consumption method

As Herring Narezushi is a fermented food, one is able to enjoy its evolving taste profile over the aging process. The longer the aging, the further the progress of the lactic acid fermentation, lending to the increase in flavor and acidity in the daikon radish. In recent years, the product has been sold in vacuum packs and also as a side dish that can be bought at supermarkets.
Herring Narezushi can be eaten just as it is or it can be enjoyed grilled, by placing it on aluminum foil before grilling it lightly in an oven toaster.