It would seem that there is a Japanese dish for everyone. Some love ramen, some love sushi. There are so many modern twists and innovations to traditional Japanese cuisine too that it would be impossible not to find something that would strike your fancy. However, there is one old Japanese secret that polarizes even the local population: funazushi.

Funazushi is nothing more than fermented nigorobuna fish, a freshwater variety. The tradition started nearly 15 centuries ago and is a solid part of Shiga Prefecture culture where funazushi can be found.

To make funazushi, the nigorobuna is first scaled, cleaned of gills and innards except the ovaries, and cured in salt. After curing with salt, the fish is washed with water and then stuffed with rice. It is covered with even more layers of rice in a bucket and left to ferment for several months or even years, Rocket News 24 reported.

After the fermentation process, the rice would turn into mush. As a fermented dish, funazushi has a very strong smell and taste. Apparently, it has a very sour taste and unlike any other food. It is unique. Its smell is compared to very strong cheese or even old socks, depending on who you ask.

It is highly advised that small bites be first taken to see if whoever is eating funazushi can actually take the taste. If not, having it as ochazuke is recommended. The funazushi is topped on rice, poured with tea, and maybe have some leeks and ginger in the mix as well. This makes the taste easier to take.

Shiga Prefecture officials recently held a conference to promote their local food in Malaysia and Thailand. The reception was surprisingly very warm. Funazushi seems to go well with alcoholic drinks. In the local Shiga Prefecture, it is taken with sake.

The interest of other countries in funazushi may be a way to preserve the tradition of making it. Fewer and fewer households still make this as it goes out of vogue but importation may be the key to maintaining its sentimental value to Shiga Prefecture.