This is not the kind of sushi you might get in New York or London, or even easily in Tokyo for that matter. It is the predecessor of what the world now knows as sushi – the original sushi – called narezushi (fermented sushi). Kitamura"s family has been making it for 18 generations, ever since Kitashina opened in 1619 in this remote corner of Shiga prefecture, and today the centuries-old shop is one of a handful of places left in Japan, and the world, where you can experience how "real" sushi is supposed to taste.