Funazushi , traditional Japanese fermented sushi made with rice and crucian carp ( Cyprinus auratus ) which is found in Biwa Lake (Shiga) is significant in Japanese gastronomic culture and has high nutritive and functional values. However, most Japanese youth dislike it and rarely get the opportunity to taste it. We used two sensory assessments to evaluate the effects of sampling funazushi and information about the food on its preferability.   The first test showed that funazushi is disliked because of its fishy smell and that its overall preference depended on the taste and retronasal smell rather than the aroma. Thereafter, the participants were assigned to four groups. The first group tasted funazushi , the second was given a lecture on it, the third participated in both activities, and the fourth was a control group.   The results of the second test showed that the overall tasting experience contributed to the palatability and that information about funazushi also affected its overall preferability.