For the past 18 generations, one family has preserved a 400-year-old recipe showing how sushi once tasted, and it doesn't use raw seafood, but fish aged for three years.
![Funazushi: The fermented predecessor of modern sushi](https://cdn-ak-scissors.b.st-hatena.com/image/square/fbd245e584c4b25ca80cc312f211902c682d8a5f/height=288;version=1;width=512/https%3A%2F%2Fychef.files.bbci.co.uk%2F624x351%2Fp09l3y46.jpg)
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