Before trying funazushi, Kitamura told me that it tastes like cheese – which it does, in its lacto- fermented, sour, salty and umami-rich way. It"s reminiscent of a funky and creamy type of cheese, given that Kitashina makes funazushi with the roe-laden female nigorobuna in season from March to May. Like many mature cheeses, funazushi is an acquired taste; a food that takes some getting used to. But then so is eating raw seafood for many people.