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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Fish and seafood from Japan
sliced fish with orange roe; final product 2-5% NaCl and about 1% lactic acid. Made in 4 steps over 8 months – 5 years. The longest step, rice-pack (honzuke / iizuke), takes 6 months – 3 years (MAFF Japan). Salt is 15 % (MAFF Japan). Weissella confusa, Lactiplantibacillus plantarum, Levilactobacillus brevis and Lacticaseibacillus paracasei early and Companilactobacillus musae in week 2 do most of the fermenting.
| Main step | 6 months – 3 yearsReported[s1][s1b] | Rice-pack (honzuke / iizuke) |
|---|---|---|
| Salt | 15 %Reported[s1] | Salt-pack (shiozuke) |
| Acidity | pH 4Typical | Rice-pack (honzuke / iizuke) |
| nigorobuna crucian carp (Carassius auratus grandoculis) |
| females with roe; salt; cooked rice |
| Starter: spontaneous (no starter added) |
Total time across the recorded steps: 8 months – 5 years
What changes: Starting material: female crucian carp, gutted through the gills with the roe left in
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
see also: fish researcher
Low pH and salt over a long ferment. Shiga Prefecture says harmful bacteria are suppressed within about 6 months of rice fermentation.
Every number is labelled with how it is known. How this atlas is made
Chinese texts describe salted fish packed in rice by about the 4th century. The characters 鮨 and 鮓 appear in Japan's Yōrō Code (718). Origin likely in the Mekong and Irrawaddy rice-fish cultures. Kitashina, one of the oldest makers, was founded in 1619. Nigorobuna stocks fell after the 1980s, so funazushi is now expensive.
