彦根のK様から自家製鮒寿司をいただきました。子供の時は我が家でも人に頼んで樽いっぱいに鮒寿司を
漬け、お客があった時などに出してもてなしていました。琵琶湖産の子持ち鮒の内蔵をきれいに取り、そこに炊き立ての白米を詰めて塩漬けにし熟成させる滋賀県の郷土料理。(漬け込む過程は確かでなく間違っているかもしれません。)
昔、裏小屋の前の樽に水を張って置いてあったのですが、祖母が樽から取り出す際に放つ強烈な匂いが嫌で逃げ回り、大人はどうしてこんな臭い魚を食べるのか不思議で仕方がなかったのですが、やがて鮒寿司の味がわかり、食べたいと思うようになった時には鮒寿司はすでに高級品となり、簡単に口にすることができなくなりました。
この独特の匂いと一般的な「寿司」とは違う外見のせいで、鮒寿司は県外の人で食べられる人は稀であったのが、近年はチーズなど匂いの強いものでも好む人が増えて、滋賀県人しか分からないと思っていた鮒寿司もグルメの仲間入りをしています。
K様からいただいた貴重な鮒寿司。早速、賞味させていただきました。絶妙なお味で贅沢この上ない限りです。もちろん飯(いい)と言われるご飯も美味しかったです。
子供の頃に大皿に並べられた鮒寿司と当時の家族の情景。食べ物というのは記憶を蘇らせます。
Mr. K from Hikone brought me homemade Funazushi (a local specialty of Shiga Prefecture, which is a fermented sushi made with crucian carp). When I was a child, my grandmother asked a person to come and make Funazushi in a full barrel and serve it at special occasions such as when welcoming guests. The process of making Funazushi is as follows. Remove gut of fresh parent crucian carp from Biwa Lake, stuff cooked white rice in it, preserve with salt and ferment for about ten months.
The barrel stayed outside of the backyard house. When my grandma took out Funazushi from the barrel, the smell was very strong and I ran away because I hated it. As a child, I wondered why adults eat such bad smelling fish but when I grew up and became able to appreciate Funazushi. It became a luxury food and very expensive to taste.
Since it has such a strong smell and looks very different from usual sushi, very few people who live outside of Shiga had been able to appreciate it, however people's tastes have been changing nowadays. As many people like strong cheese these days, many people from outside Shiga like Funazushi as a Foodie.
I appreciated precious Funazushi from Mr. K.that night. It was so good! I remembered the days when the slices of Funazushi were on a big plate surrounded by all my family members. I think food has the power to evoke old memories.