CHEESE FUNA-SUSHI from Shiga Prefecture is arranged in a contemporary style together with chefs and sommeliers at French and Italian restaurants. Funa-sushi, which is a traditional dish that has been handed down in Shiga Prefecture for more than 1,000 years, is said to be the origin of sushi. Funa-sushi is made using nigoro-buna (Carassius auratus grandoculis), which is indigenous to Japan’s ancient Lake Biwa, fermented with salt and rice. Funa-sushi consumption is limited due to its strong smell, but by combining it with a unique cheese that was created to complement the taste and aroma of the fish, the dish has a flavor and texture similar to raw ham. Low in calories and delicious, CHEESE FUNA-SUSHI pairs well with sake as well as with wine and whisky. It is a slow food that reflects traditional recipes developed over more than 1,000 years, while catering to contemporary eating habits and modern tastes.