Narezushi is a traditional Japanese dish that consists of fermented fish, typically wrapped in rice. This method of preservation dates back centuries and was originally used to extend the shelf life of fish. The fermentation process involves using salt and rice, allowing the fish to develop a unique flavor over time. The dish is often associated with the Echigo region of Japan, where it was commonly made with carp or other freshwater fish. Narezushi is considered a precursor to modern sushi, showcasing the historical techniques of food preservation in Japanese cuisine.