Funazushi is a type of narezushi that can easily be found in Shiga Prefecture in Japan. The dish is made with a kind of Japanese goldfish called nigorobuna, and it can only be found in Lake Biwa. The fish is preserved in salt, aged for a year, then compressed with steamed rice and fermented for up to four years.

The result is a product with a strong, tangy smell, similar to that of blue cheese, which is the reason why some people love this sushi variety, and some detest it.