1.0Zojirushi Food & Culture Bloghttps://www.zojirushi.com/blogZojirushi America Corporationhttps://www.zojirushi.com/blog/author/admin/An Acquired Taste of Japan – Kusaya!rich600338<blockquote class="wp-embedded-content" data-secret="pMG4MunOH8"><a href="https://www.zojirushi.com/blog/an-acquired-taste-of-japan-kusaya/">An Acquired Taste of Japan – Kusaya!</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.zojirushi.com/blog/an-acquired-taste-of-japan-kusaya/embed/#?secret=pMG4MunOH8" width="600" height="338" title="“An Acquired Taste of Japan – Kusaya!” — Zojirushi Food & Culture Blog" data-secret="pMG4MunOH8" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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The tradition of eating fermented fish spans cultures from Scandinavia to Europe to Asia. We know of famous examples like garum, from ancient Rome, where small local fish were salted and fermented until they almost liquified. And of the famous Swedish surströmming, where Baltic herring are caught in the spring time, lightly salted and fermented […]https://www.zojirushi.com/blog/wp-content/uploads/2018/02/kusaya-1.jpg