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.