{"id":3181,"date":"2018-02-26T15:12:04","date_gmt":"2018-02-26T23:12:04","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=3181"},"modified":"2020-12-15T10:32:37","modified_gmt":"2020-12-15T18:32:37","slug":"an-acquired-taste-of-japan-kusaya","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/","title":{"rendered":"An Acquired Taste of Japan \u2013 Kusaya!"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-3182\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/02\/kusaya-1.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/p>\n<p>The tradition of eating fermented fish spans cultures from Scandinavia to Europe to Asia. We know of famous examples like <em>garum<\/em>, from ancient Rome, where small local fish were salted and fermented until they almost liquified. And of the famous Swedish <em>surstr\u00f6mming<\/em>, where Baltic herring are caught in the spring time, lightly salted and fermented in barrels for months.<\/p>\n<p>Japan\u2019s rich food culture, which prizes fish in all of its varieties, is famous for <em>kusaya<\/em>, a fermented, dried fish that has a mild taste but a most-definitely acquired smell!<\/p>\n<p><em>Kusaya<\/em> is made from small flying fish or mackerel. When made using traditional methods, the freshly caught fish is descaled by hand and then flayed open. The bones, entrails and blood are removed, and the inside of the fish is scrubbed many times in fresh water to remove any remnants. The opened fish is then soaked in a salt brine called \u201c<em>kusaya-jiru<\/em>\u201d for about 24 hours, then dried in the open air and hot sun for up to two days, before it\u2019s stored in jars. <em>Kusaya<\/em> is unique in that the brine used to begin the fermentation process is the key to preserving the fish. Every family that makes <em>kusaya<\/em> in a traditional fashion closely guards their brine recipe. The brines are made of water and small amounts of salt to begin with, then reused for each batch of fish, with some brines lasting as long as 100 years! The brine smells of decay, similar to feces, and an overgrowth of bacteria, lending <em>kusaya<\/em> the aroma that many who have not grown up with this dish find hard to tolerate.<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-3183\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/02\/kusaya-2.jpg\" alt=\"\" width=\"640\" height=\"427\" \/><\/p>\n<p>Fermenting fish is a wonderful way to preserve it and to augment and release the <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.zojirushi.com\/blog\/?p=2020\"><em>umami<\/em><\/a><\/span> in the flesh. The fermentation process for <em>kusaya<\/em> uses the microorganisms in the salt brine to release glutamates from the proteins, sugars and fats in the fish\u2019s meat. These glutamates are the building blocks of <span style=\"text-decoration: underline;\"><em><a href=\"https:\/\/www.zojirushi.com\/blog\/?p=2020\">umami<\/a><\/em><\/span>, the fifth taste in Japanese food culture, and a building block of <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.zojirushi.com\/blog\/?p=2098\"><em>dashi<\/em><\/a><\/span>. Many Japanese eat <em>kusaya<\/em> with <span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.zojirushi.com\/blog\/?p=2918\"><em>sake<\/em><\/a><\/span> or other alcoholic beverages, as it is high in protein and calcium and pairs well with sharper flavors.<\/p>\n<p><em>Kusaya<\/em> can be purchased almost anywhere in Japan, most generally in canned or packaged form. But if you\u2019re lucky enough to visit a traditional <em>kusaya<\/em> maker, overrule the smell around you and try this delicacy!<\/p>\n<p>And don\u2019t forget to share your story with us!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 surstr\u00f6mming, where Baltic herring are caught in the spring time, lightly salted and fermented [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[742],"tags":[20,414,16,412,413,70,403],"class_list":["post-3181","post","type-post","status-publish","format-standard","hentry","category-an-acquired-taste-of-japan","tag-foodie","tag-glutamates","tag-japan","tag-traditionalfood","tag-traditionaljapanesefood","tag-umami","tag-uniquefoods"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>An Acquired Taste of Japan \u2013 Kusaya! - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"An Acquired Taste of Japan \u2013 Kusaya!\" \/>\n<meta property=\"og:description\" content=\"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 surstr\u00f6mming, where Baltic herring are caught in the spring time, lightly salted and fermented [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/\" \/>\n<meta property=\"og:site_name\" content=\"Zojirushi Food &amp; Culture Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/zojirushiusa\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-26T23:12:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-12-15T18:32:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/02\/kusaya-1.jpg\" \/>\n<meta name=\"author\" content=\"Zojirushi America Corporation\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:site\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Zojirushi America Corporation\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/\"},\"author\":{\"name\":\"Zojirushi America Corporation\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#\/schema\/person\/dab91f185d78e3c0414a7174a6598b10\"},\"headline\":\"An Acquired Taste of Japan \u2013 Kusaya!\",\"datePublished\":\"2018-02-26T23:12:04+00:00\",\"dateModified\":\"2020-12-15T18:32:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/\"},\"wordCount\":412,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/02\/kusaya-1.jpg\",\"keywords\":[\"foodie\",\"glutamates\",\"Japan\",\"traditionalfood\",\"traditionaljapanesefood\",\"umami\",\"uniquefoods\"],\"articleSection\":[\"An Acquired Taste of Japan\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/\",\"url\":\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/\",\"name\":\"An Acquired Taste of Japan \u2013 Kusaya! 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