Funai

Funai has produced funazushi in central Otsu since 1855, making it one of Shiga's oldest continuously operating makers of this fermented crucian-carp specialty, widely considered a direct ancestor of modern sushi. The process ferments whole nigorobuna crucian carp with salt and rice for months, producing a pungent, cheese-like sourness that is unfamiliar to most first-time visitors but prized by regional food enthusiasts as a taste of Lake Biwa's culinary history. The funazushi slice set is the standard way to try the product, served thinly cut so newcomers can gauge the flavor before committing to a larger portion, while the tsukudani preserved lake fish and funazushi paired with Omi rice give alternate ways to experience the same fermented base. The shop is set up primarily for retail purchase rather than sit-down dining, with a simple counter and shelves of vacuum-packed and jarred products; a small tasting area allows customers to sample slices before buying. The atmosphere is that of a working food shop rather than a restaurant — practical, unadorned, and focused on the product rather than ambiance. No reservation is needed to buy funazushi over the counter, but calling ahead is worth doing for anyone wanting a guided tasting set, since staff time for explaining the fermentation process is limited during busy periods. Funai closes on Sundays, so travelers should plan a weekday or Saturday visit. For visitors curious about one of Japan's oldest fermented foods, Funai's century-and-a-half history makes it a reliable, historically grounded place to try funazushi for the first time.