FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fish and seafood34Smoked salted and dried foods26Garum and fish sauces5Fermented whole fish and seafood2Acid and oil pickles1
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Recipes

2 recipes

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A serving of Hokkaido izushi layered with small hatahata fish, rice, carrot, daikon and ginger.
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Izushi

Hokkaido izushi layers fish, vegetables, rice and kōji for cold-season lactic fermentation. This MAFF recipe uses small hatahata with a vinegar pretreatment; it is one regional household formula, not a universal izushi method.

Hokkaido · Traditional method
· Fish and seafood
Illustrative serving of narezushi, fish and rice arranged on a leaf
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Narezushi

A documentary account of Japanese narezushi, a family of salted-fish and rice ferments. This entry preserves the East Kishu (Mie) source’s identity and regional context without providing a household preparation method.

Mie Prefecture · Traditional method
Fish and seafood