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To make Nare Sushi, cleaned, raw, salted freshwater carp is packed between rice, then weighed down with a heavy stone on it.

It is then aged for a few months, while the fish and sushi ferment.

It has a very strong taste.

In Japan, the carp used often come from Lake Biwa in Shiga Prefecture.

Language Notes
Also spelt "Narezushi" in English.

Also called:

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