Japanese fermented sushi gets remix for younger generation, foreign visitors

As it uses fresh water fish, is there a risk of liver flukes? In the northeast of Thailand where somtam is made with raw fermented fish in the form pla ra, liver flukes were endemic in the population. To solve this problem pla ra is now usually pasteurised to prevent the spread of liver flukes.

There is a reason sushi is usually made from salt-water fish and rarely from fresh water fish.

I will not be trying funazushi.

Yucky! Would I try this? No way Pedro.