Iizushi Fish and Rice Koji Ferment

Choose sealed, fully matured iizushi distributed refrigerated by a licensed maker.

Check damage, swelling, leakage, display temperature, and date, then transport at 4°C or colder.

Keep at 4°C or colder until serving and open with sanitized dry scissors.

Discard without tasting if there is foul or ammonia odor beyond normal sour fermentation, package swelling, colored mold, or abnormal slime.

Using clean tongs, divide 400g iizushi into four 100g portions so each has fish and rice-vegetable layers.

If the product retains bones, follow its label and remove small bones before eating.

Lightly squeeze 100g grated daikon and divide among plates.

Remove white pith from 4g yuzu peel, shred finely, and garnish. Serve chilled and do not leave at room temperature longer than 30 minutes.

Transfer unopened leftovers to a clean sealed container, refrigerate immediately at 4°C or colder, and consume within 24 hours unless the label is shorter. Never return a served portion to the original container.