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Funazushi, a specialty of Shiga Prefecture, is freshwater fish that has been cured and fermented in rice through the action of lactic acid bacteria and other microorganisms. (© Morieda Takashi)
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Salted nigoro-buna are placed in a wooden barrel with cooked rice to ferment. (© Morieda Takashi)
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A Laotian version of narezushi, fish fermented in cooked rice. (© Morieda Takashi)
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Rice-fermented fish on display at a market in northeastern Thailand. (© Morieda Takashi)
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A boxed assortment of traditional Edomae sushi, which centers on seafood that has been flavored through simmering, pickling, or marinating. (© Morieda Takashi)
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Mexican-style fried sushi with jalapeno topping. (© Morieda Takashi)
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