Life style
All about Sushi
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.On any fine day in spring, when the sky is clear and the waters of nearby Lake Biwa are calm enough for locals to go carp fishing, you can find Mariko Kitamura and her husband Atsushi at their shop Kitashina in the small Japanese town of Takashima making sushi.
With the dexterity and speed you’d expect from sushi chefs, they scrape off the fish’s scales with a knife, remove its gills and carefully angle a skewer down its throat to remove its innards without penetrating its flesh. But what happens next is truly unexpected. They pack the fish with salt, layer them in a wooden tub, weigh the lid down with 30kg stones and leave them to cure for two years. Each fish is then thoroughly rinsed, dried in the sun for a day and fermented for one more year in cooked rice before it is ready to be eaten.

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.
Narezushi
is thousands of years old and traces its roots back to the rice fields of China, where the method of curing in salt and fermenting the freshwater fish that lived in the paddies was developed to give the seasonal catch a long shelf life. It is believed to have arrived in Japan at the country’s ancient capital of Nara sometime in the 8th Century. For the next 1,000 years, until it evolved in the 18th Century into the slices-of-raw-seafood-draped-over-mounds-of-rice dish we know today, narezushi was a commonly consumed, nourishing and tasty source of protein. People would eat a few pieces of it with the fermented rice. They’d put a slice of it in hot water to make a medicinal tea. And they enjoyed it as a delicacy with sake at the tables of aristocratic and samurai families.
As a testimony to narezushi’s importance and the skill required to make it, Kitamura’s ancestor 18 generations back, Kuemon Yamagataya (Kitashina’s founder), was appointed to the entourage of Lord Mitsunobu Wakebe when he moved to Takashima in 1619 to take charge of the castle at the request of Japan’s new military leader, Ieyasu Tokugawa.
Unlike modern sushi, which typically includes ocean seafood, Narezushi was made – and still is in small pockets of Japan – with pretty much anything that swims in fresh water, including tiny loach, ayu (small sweet fish) and eel. But the kind of narezushi Kitashina makes is much rarer and is considered the true prototype of sushi. It is called funazushi after the type of fish used: funa (carp).
Carp is the king of freshwater fish in Japan, with the most prized being Japanese crucian carp (nigorobuna), which is the original type of carp used to make funazushi and the kind Kitashina features. It is a wild, rich-tasting species that’s found only in Lake Biwa, Japan’s largest lake and one of the oldest lakes in the world.

Today, there are just five shops around the lake that specialise in making high-quality funazushi, as nigorobuna has become very rare and hard to obtain. Other places, including souvenir shops across the prefecture, use more common types of carp and offer a comparatively ready-made version – funazushi cured in salt for one summer and fermented in rice for a few months in autumn – for tourists seeking to try its reputedly pungent taste. Among them all, Kitashina is the one making the most authentic funazushi by using nigorobuna and applying the oldest, most traditional preparation methods.
The good stuff is hard to get, though. Peak demand for Kitashina’s funazushi is from November to February when customers order it as a New Year’s treat, and later, to celebrate the arrival of spring. It can be sold out then, but a fresh batch, so to speak, is ready every year in mid-summer.
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.
Kitamura, who attended the Kyoto Culinary Institute, took over the family business in 2013 when her father was ready to retire – partly because of her interest in food, but more importantly, to save the business from, literally, dying out. The beneficial micro-organisms that have thrived in her family’s traditional kioke wooden tubs for centuries, and which naturally produce the fermentation that gives Kitashina’s funazushi its authentic flavour, would die if the tubs were ever emptied.
Today, funazushi has become a luxury food across much of Japan, with Kitashina being the shop at which to buy it because of its refined, mellow flavour. According to Kitamura, that’s in part thanks to her grandfather, who, despite sushi’s growing popularity, continued to stick to Kitashina’s 400-year-old recipe of long fermentation and changing the rice once during the process. He also introduced the practice of serving it on a bed of sake lees – the sweet, rich paste left after pressing sake from the fermented rice mash – making the dish even more luxurious. Kitamura’s father, in turn, created the “Tomoe” style of beautifully presenting funazushi as a fan fashioned from the slices of a whole fish.
Kitashina’s funazushi is now featured on the menus of some of the most exclusive ryotei (traditional high-end Japanese eateries) and other top restaurants in Kyoto, as well as at similar establishments in Tokyo. Taking a cue from Kitamura’s grandfather’s presentation, chef Takumi Murata, of the L’Hotel de Hiei located atop the historical Mount Hiei overlooking Kyoto, serves Kitashina’s funazushi with wine jelly as an appetiser in the hotel’s main restaurant.
Compared to narezushi’s millennia-old history, the sushi we eat today is a mere footnote. Technically called hayazushi (fast sushi), it was created in Edo (modern-day Tokyo) in the late 18th Century as a fast-food version of narezushi to meet the needs of the city’s busy people. The newly bottled seasonings of fermented rice vinegar and soy sauce were used to recreate the essential sour, salty and rich taste of funazushi in the fresh seafood that was caught in Tokyo Bay. First, rice vinegar was added to cooked rice to speed up the fermentation process to just a few days. This practice also made the rice more edible. Later, freshly cooked rice was simply soaked with rice vinegar.
The gamechanger, however, was soy sauce, which began to be mass produced in the 1700s. As Issei Tomioka, a former employee at the Tokyo Metropolitan Central Wholesale Market in Tsukiji, wrote in his series The History of Nihonbashi Uogashi, “sushi would likely not have been developed had it not been for soy sauce.” Brewed for at least two years, traditional soy sauce is a concentrated form of salty-savoury umami. Initially, it was used to marinate the seafood toppings for a few hours to prevent them from spoiling and also to make them more appetising. As the fresh quality of the seafood improved, sushi was served raw with soy sauce as a condiment.
Sushi is a remarkable example of the way Japan adopts foods from other countries, in this case China, and then adapts and assimilates them into its own rich culinary culture. After thousands of years, sushi continues to evolve.
Currently, the pendulum is swinging backwards, and sushi chefs in Japan are now aging their seafood toppings for days, weeks and even months to give all kinds of fish the creamy texture and savoury richness of funazushi. Koji Kimura, chef-owner of the two-Michelin-starred Sushi Kimura in Tokyo’s Setagaya ward, has been serving only aged sushi since 2008 and is
considered its modern-day pioneer.
Closer to Takashima, Yoichi Akashi, the chef at Sushi Zabo in Miyazu City, is following the tradition of Kitashina’s funazushi by taking an already rich-tasting, fatty fish like akamutsu (rosy seabass) caught fresh from the nearby Sea of Japan or East Sea (as it is referred to in Japan and Korea, respectively).
But even as chefs rediscover the potential of weeks- and months-aged sushi, Kitamura is staying well ahead of them. In a corner of Kitashina’s storeroom, she has a small wooden tub of funazushi that has been fermenting for eight years and counting.– BBC
Life style
Elegant threads of traditio: Darshi Batik at Sheraton
As the Colombo skyline softens into golden hour “Sundown with Buddhi Batiks “at Sheraton Colombo unfolded as a seamless blend of heritage and contemporary elegance – an experience that felt both intimate and visually striking.
The evening drew a crowd that reflected the very essence of the brand it celebrated refined, creative and deeply connected with flowing silhouettes, to cultural and the quiet hum of conversation over curated cocktails.
Buddhi Batiks with Darshi Keerthisena is a label celebrated for transforming Sri Lankan batik into modern, wearable art. Her story telling through fabric where each piece reflected craftsmanship, culture, and a contemporary design language. The collection leaned into effortless elegance, resort ready kaftans, structured yet fluid dresses and statement pieces that moved as beautifully as they look. The atmosphere was electrifying. Guest sipped on delicated curated cocktails as soft music hummed in the background, creating an ambience that felt both exclusive and deeply relaxed.
More than aesthetics, Buddhi Batiks tells stores. Each motif, each gradation of colour carried a sense of place and memory.
Buddhi Batiks is proof that fashion can honour heritage without compromising on glamour, with every brush stroke of wax and every hand dyed.
The event, aptly named Sundown, was an ode to the timeless elegance of Sri Lankan craftsmanship, seamless fabrics woven into contemporary silhouettes that speak to a global sensibility.
The collection by Buddhi Batiks drew inspiration from Sri Lanka’s natural landscape, from the shimmering coastlines to the lush inland jungle, translated into vivid patterns and textures on display.
- High Commissioner of Indonesia in Sri Lanka- Dewi Gustina Tobing
- Every fold tells a story
The brand celebrated Sri Lankan’s rich artistic legacy while embracing a global fashion vision.
There are designers who wear fashion and then there are designers who live fashion, Darshi Keerthisena, creative director and CEO of Buddhi Batiks, belongs to the latter. She hasn’t merely followed a family tradition. She has reimagined it, transforming Sri Lankan batiks from a cultural craft into a globally resonant fashion statement. Under Dharshi’s leadership, Buddhi Batiks has evolved far beyond traditional cotton saris. She has introduced silk, geogette and satin as canvasses for Batik, infusing pieces with contemporary silhouettes and subtle, sophisticated colour stories that appeal to international design sensibilities. Her innovations have taken batik onto global platforms.
Darshi’s innovation isn’t only stylistic, it is ethical. She has championed sustainable practises, such as digital printing on recycled textiles and eco friendly dyes, while keeping handmade batik at the heart of the brand.
Her career has been marked by accolades and awards Dharshi’s vision for batik is expansive. She sees it not just on runaway gowns or resort wear, but translated into interiors, accessories and everyday life, capable of transcending borders while keeping the soul of Sri Lankan artisan’s heritage alive.
Sheraton Colombo Sri Lanka’s most prestigious 5-star hotels with Paul Sun, General Manager and his dedicated team, [played a key role and the hotel’s assistance went beyond providing a venue, it was a seamless blend of hospitality, event management and creative support.
By Zanita Careem
Life style
Farzana redefining power and purpose for women
Farzana Baduel stands as a powerful voice in global communication and a passionate advocate for women’s empowerment making her perspective especially relevant on International Women’s Day. As CEO of Curzon PR,in UK she has built a career defined by influence, resilience and purpose championing the advancement of women’s leadership.
(Q) How would you describe the role of women in the UK today and how does it compare to women’s role in Sri Lanka?
(A) Women in the UK today hold positions of real influence across politics, business, media, academia and the creative industries. There are strong legal protections around equality and conversations about gender parity have become mainstream. But equality in law does not always translate to equality in lived experience, particularly when it comes to pay gaps, the weight of childcare, and who actually occupies the most senior positions.
Sri Lanka presents a genuinely fascinating paradox. It elected the world’s first female Prime Minister in 1960, yet many women still face structural and cultural constraints, especially outside urban centres. What strikes me about Sri Lankan women is their extraordinary resilience and entrepreneurial spirit, often demonstrated within more traditional frameworks. That combination of ambition and adaptability is something I find deeply impressive.
Both countries are progressing. But both still have considerable work to do.
(Q) Are there areas where UK women face challenges that Sri Lankan women may not, or vice versa?
(A) In the UK, one of the most persistent challenges is what I would describe as the double burden: professional ambition sitting alongside disproportionate domestic responsibility. There is also the very modern pressure of digital culture, the weight of image, comparison, online abuse and public scrutiny that affects women in ways men rarely experience to the same degree.
In Sri Lanka, the challenges tend to be more structural. Economic instability, limited access to opportunity in rural areas, and in some cases stronger social conservatism around gender roles all shape what is possible for women. And yet extended family networks in Sri Lanka can offer something many women in the UK genuinely lack: built in childcare, intergenerational support, a community that holds you.
The pressures differ. But the underlying theme is remarkably consistent. Women everywhere are negotiating expectations that men are simply not asked to meet.
(Q) How do you define what it means to be a woman today, and have there been moments where your gender shaped your opportunities or challenges?
(A) To me, being a woman today means navigating complexity with strength. It means holding ambition and empathy in the same space without apologising for either. It means being commercially sharp and emotionally intelligent. Above all, it means resilience.
There have certainly been moments in my career where being a woman changed the dynamic in a room, particularly in senior advisory spaces involving government or corporate leadership. Early on, I sometimes had to prove competence before being taken seriously. Over time I came to understand that credibility does not come from changing who you are. It comes from deep expertise and calm authority.
Gender shapes experience. But it does not have to define potential.
(Q) How can women lift each other up in workplaces, communities and society at large?
(A) By being genuinely generous with opportunity. Sponsorship matters far more than mentorship. It is powerful when senior women actively advocate for other women in rooms those women are not in. That kind of invisible advocacy changes careers.
By rejecting scarcity thinking. There is not only one seat at the table.
And by modelling integrity. When women support each other publicly and privately, it does not just help individuals. It changes workplace cultures entirely.
(Q) Do you believe women are getting enough representation in leadership roles? If not, what needs to change?
(A) Progress has been made. But representation at the very top, in boardrooms and in global political leadership, remains deeply uneven. And the solution is not simply about recruiting more women. It is about changing the systems they are recruited into: flexible leadership structures, normalised parental leave for both men and women, transparent promotion criteria, and zero tolerance for the kind of subtle bias that is so easy to dismiss but so corrosive over time.
Representation is not about optics. It is about influence. Those are not the same thing.
(Q) What societal expectations or stereotypes have you personally encountered as a woman?
(A) The most persistent one is the idea that women must choose between warmth and authority, that being decisive risks being labelled difficult. Men are rarely subjected to that framing. A decisive man is simply a leader.
There is also the expectation that women should balance everything effortlessly, as though the juggle should be invisible. The reality is that balance is dynamic, often imperfect, and occasionally held together by nothing more than determination and strong coffee.
(Q) What challenges do women face in accessing healthcare or support, and how can society improve this?
(A) Even in developed countries, women’s health is frequently under researched and under prioritised, particularly around reproductive health, menopause and mental health. This is not a niche issue. It affects half the population.
Improvement requires sustained investment in research, workplace policies that recognise women’s health realities, and a collective willingness to remove the stigma that still clings to these conversations. Health is not a private inconvenience. It is a public priority.
(Q) Do you feel women are encouraged enough to pursue their passions alongside family and work responsibilities?
(A) The encouragement exists in rhetoric. The practical support frequently does not. True encouragement requires structural foundation: affordable childcare, flexible working arrangements, and a cultural acceptance that ambition in women is not selfish. It is not something that requires justification.
Women should never feel they must apologise for aspiration.
(Q) How do media portrayals of women impact society’s perception of them?
(A) Media shapes norms in ways we often do not notice until we look back. When women are portrayed primarily through the lens of appearance, domestic roles or conflict narratives, it quietly narrows the public imagination about what leadership looks like.
When media platforms showcase women as thinkers, strategists, innovators and policymakers, something opens up, especially for young girls who are watching and deciding, consciously or not, what is possible for them. Representation shapes expectation. That is not a small thing.
(Q) What changes would you most like to see for women in the next decade?
(A) Economic parity, not just participation. Greater support for women entrepreneurs. More women shaping foreign policy and global governance. A healthier and kinder public discourse online.
But most importantly, I would like to see confidence. Young women growing up without internalised limits, without the quiet voice that tells them to take up less space. That, more than any policy change, is what transforms the next generation.
(Q) And finally, how do you define what it means to be a woman today?
(A) To be a woman today is to stand fully in your capability without shrinking for anyone’s comfort. It is to embrace both strength and compassion, not as opposites but as complements. It is to define yourself rather than accept the definitions others impose upon you.
And perhaps most importantly, it is to leave the path a little wider for the women who come after you.
Life style
From Hanoi to Colombo: Women leading change across borders
Grace, resilience and quiet determination define the women of both Vietnam and Sri Lanka, two nations bound not only by rich cultural heritage, but by the enduring strength of their women. As the world marked International Women’s Day, the interview with the Vietnamese Ambassador in Sri Lanka offers a compelling lens into how tradition and modernity intervine to shape the lives of women across these societies Women in Vietnam and Sri Lanka continue to redifine their roles, balancing family, career and ambition with remarkable pause. While their journeys were shaped by distinct histories and cultural naunces there is a shared narrative of perseverance, adaptability and progress. In this interview the envoy reflects on these parallels and contrasts, offering insight into the evolving status of women. The challenges, they face and the inspiring strides being made towards equality.
Q How would you describe the role of women in Vietnam compared to Sri Lankan women?
A Women in Vietnam and Sri Lanka share many important similarities. In both societies, women are known for their diligence, resilience, and strong sense of responsibility toward family and community. Having experienced periods of war, conflict, and economic hardship, women in both countries deeply understand the values of sacrifice, solidarity, and perseverance. They often carry multiple roles at the same time—caregivers, income earners, and community supporters. In both countries, there has been an increasingly active participation of women in the workforce, including trade, manufacturing, SMEs, as well as in the leadership. It is meaningful to recognize these shared qualities that quietly but steadily contribute to social stability and national development.
Q From your personal experience, what defines a modern woman in your country?
A From my personal experience, a modern woman is someone who strives for balance rather than choosing between roles. She values education, independence, and self-development, while remaining deeply committed to her family and social responsibilities. She is confident, adaptable, and increasingly comfortable using technology and global networks. At the same time, she respects cultural values and traditions, selecting what is meaningful rather than rejecting them entirely. Modern women today are not defined only by career success, but by their ability to manage multiple responsibilities with empathy, resilience, and purpose.
Q Have you seen a significant change in women’s roles over the past decade?
A Yes, there have been noticeable and positive changes over the past decade. More women are pursuing higher education, entering diverse professional fields, and participating actively in economic and social life. Attitudes toward women’s leadership and decision-making roles have gradually improved, especially among younger generations. At the same time, women continue to shoulder major responsibilities within the family. This dual role has become more visible and more openly discussed. While challenges remain, the growing recognition of women’s contributions—both at work and at home—reflects a meaningful shift toward a more inclusive understanding of development.
Q Women in Vietnam are often visible in trade and entrepreneurship. How does this compare with Sri Lanka?
A Women in both Vietnam and Sri Lanka demonstrate a strong entrepreneurial spirit, particularly in trade, services, and family-based businesses. Many women engage in economic activities not only for personal ambition, but also to support their families and contribute to their communities. In both countries, women entrepreneurs are known for their adaptability, hard work, and practical approach to business. While the scale and sectors may differ, the underlying motivation and resilience are remarkably similar. With better access to finance, markets, and mentoring, women in both societies have great potential to further expand their entrepreneurial impact.
Q Do you think society equally values women’s economic contributions in both countries?
A Societal recognition of women’s economic contributions has improved, but full equality has not yet been achieved in either country. Women’s income is increasingly important for household stability, yet their unpaid care work often remains invisible. Professional success is respected, but women are still expected to prioritize family responsibilities. This creates pressure to constantly balance multiple roles. It is important to acknowledge that true equality means valuing both paid and unpaid work, and creating supportive environments that allow women to contribute economically without compromising their well-being or family life.
Q Vietnam has relatively strong female participation in governance. What drives this? Why is female representation still low in Sri Lanka?
A Both Vietnam and Sri Lanka recognize the importance of women’s participation in governance, and both have many capable women leaders. Differences in representation are largely shaped by institutional structures and political culture rather than women’s ability or commitment. Where supportive frameworks, mentoring, and clear pathways exist, women are more likely to enter public leadership.
In Sri Lanka, many talented women also serve their communities in different ways, though public roles can be more demanding to combine with family responsibilities. Creating more supportive and flexible pathways can help more women step forward and share their perspectives, enriching decision-making and social cohesion.
Q What are the most pressing issues women still face today?
A One of the most pressing challenges women face today is achieving a healthy balance between work, family responsibilities, and personal life. Women continue to carry a disproportionate share of caregiving and household duties, even when they are fully engaged in professional work. Gender inequality in wages, leadership opportunities, and decision-making persists. Social expectations often require women to excel in all areas simultaneously, creating emotional and physical strain. Addressing these issues requires not only policy support—such as childcare and flexible work—but also cultural change that encourages shared responsibility and mutual respect.
Q Do globalization and social media help accelerate gender equality?
A Globalization and social media can play a positive role in accelerating gender equality by expanding access to information, markets, and role models. They allow women to connect, learn, and express their voices beyond traditional boundaries. Many women entrepreneurs and professionals have benefited from digital platforms. However, these tools also bring challenges, including online harassment and unrealistic social pressures. Their impact depends on how responsibly they are used and supported. When combined with education, digital literacy, and safeguards, globalization and social media can become powerful tools for women’s empowerment.
Q How do you see the future of women evolving in the next 10 years?
A Over the next decade, I expect women to play an even more visible role in leadership, entrepreneurship, and innovation. Flexible work models and digital technologies will help more women participate in the economy while managing family responsibilities. Younger generations are already embracing more balanced views on gender roles and shared caregiving. While challenges will remain, especially in achieving true equality, the overall direction is positive. With sustained support from institutions, families, and society, women’s contributions will continue to shape more inclusive and resilient communities.
Q What can Sri Lanka learn from Vietnam in terms of empowering women economically?
A Sri Lanka can draw useful lessons from Vietnam’s emphasis on integrating women into value chains, supporting small businesses, and linking skills training with market access. Practical support—such as simplified procedures, access to finance, and business networks—helps women move from informal activities to sustainable enterprises. Equally important is recognizing women’s economic roles publicly and socially. Empowerment is most effective when economic opportunity is combined with family support and social respect. These shared principles are especially meaningful and highlight when celebrated International Women’s Day on 8 March.
By Zanita Careem
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