Kusaya and Fermented Seafood: The Basics (くさや等の発酵水産)

Fish fermented in a living brine - the strongest-smelling corner of Japanese fermentation, from the Izu Islands.

What kusaya is	Fish (often mackerel scad or flying fish) soaked in kusaya-jiru, a brine kept and replenished by fishing families of the Izu Islands, then dried
Character	An intense smell in the making and grilling, with a concentrated savoury taste; a named speciality of Niijima and the Izu chain
Other forms	Funazushi of Shiga (crucian carp fermented with rice, an ancient narezushi) is the other landmark fermented fish

Kusaya's brine is an heirloom: the liquid itself, carrying its microbes, is passed down and topped up, so each maker's kusaya-jiru is a house culture. The fish that comes out of it is dried and grilled, traditionally outdoors, and eaten in small amounts with drinks.

Funazushi deserves its line here too: the Lake Biwa tradition of fermenting crucian carp packed in cooked rice is among Japan's oldest preserved foods, an ancestor form of sushi itself. Both foods are acquired tastes even in Japan, and both are documented here as cultural facts - neither is a beginner recommendation, and the shopping guide does not list them.

Kusaya and Fermented Seafood: The Basics (くさや等の発酵水産)

See also