{"id":3264,"date":"2018-04-18T11:09:49","date_gmt":"2018-04-18T18:09:49","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=3264"},"modified":"2022-07-21T13:11:26","modified_gmt":"2022-07-21T20:11:26","slug":"an-acquired-taste-of-japan-shiokara","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-shiokara\/","title":{"rendered":"An Acquired Taste of Japan \u2013 Shiokara"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-3265\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/04\/shiokara-1.jpg\" alt=\"\" width=\"640\" height=\"427\" \/><\/p>\n<p>Did you enjoy our post last month? If not, this month\u2019s exploration about an <em>Acquired Taste of Japan<\/em> might be more appetizing for us less adventurous eaters!<\/p>\n<p>We\u2019re diving into one of Japan\u2019s traditional foods, <em>shiokara<\/em>. It\u2019s known as \u201c<em>chinmi<\/em>\u201d or \u201ca rare taste\u201d, and once you learn more about it, you\u2019ll be intrigued as well. <em>Shiokara<\/em> are seafood fermented in their own viscera, salted and seasoned. The most common <em>shiokara<\/em>, called <em>ika no shiokara<\/em>, is made from small squid that are plentifully available off the coast of Japan. <em>Shiokara<\/em> can also be made from tuna (\u201c<em>shuto<\/em>\u201d), crab (\u201c<em>ganzuke<\/em>\u201d), salmon (\u201c<em>mefun<\/em>\u201d) and sweetfish (\u201c<em>uruka<\/em>\u201d). Each type is a mix of salt, viscera found in the main body cavity such as the liver or intestines, and more fleshy tissue. Depending on the cook\u2019s preferences,\u00a0<em>shichimi <\/em>pepper,\u00a0<span style=\"text-decoration: underline;\"><a href=\"https:\/\/zojirushi.com\/blog\/?p=2203\"><em>wasabi<\/em><\/a><\/span><em>, <\/em><span style=\"text-decoration: underline;\"><a href=\"https:\/\/zojirushi.com\/blog\/?p=1909\"><em>mirin<\/em><\/a> <\/span>or grated <span style=\"text-decoration: underline;\"><a href=\"https:\/\/zojirushi.com\/blog\/?p=1560\"><em>yuzu<\/em><\/a><\/span> peel are also added to the mixture for zest and flavor. But traditional <em>shiokara<\/em> is simply salt and seafood.<\/p>\n<figure id=\"attachment_3266\" aria-describedby=\"caption-attachment-3266\" style=\"width: 640px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3266 size-full\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/04\/shiokara-2.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><figcaption id=\"caption-attachment-3266\" class=\"wp-caption-text\"><em>Ika no shiokara<\/em><\/figcaption><\/figure>\n<p><em>Shiokara<\/em>, especially <em>ika no shiokara<\/em>, is said to have become a popular dish in the 11<sup>th<\/sup> century as a source of protein, fats and vitamin D during winter months when food was scarce. The entire fermentation process took between a week to ten days, so <em>shiokara<\/em> could be replenished easily. Primarily eaten with rice, a small but complete meal could be had.<\/p>\n<p>In modern times, <em>shiokara<\/em> is served at many <em>izakaya<\/em> or Japanese pubs. A small bite of <em>ika no shiokara<\/em> makes <em>sake<\/em> taste great! And the saltiness definitely makes you want to drink more of it!<\/p>\n<p>Making <em>ika no shiokara<\/em> is straightforward, although it does require quite a few steps. If you try it out, let us know how your preparation tastes! And if you don\u2019t feel like making it yourself, then definitely give it a go at your nearest Japanese pub.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Did you enjoy our post last month? If not, this month\u2019s exploration about an Acquired Taste of Japan might be more appetizing for us less adventurous eaters! We\u2019re diving into one of Japan\u2019s traditional foods, shiokara. It\u2019s known as \u201cchinmi\u201d or \u201ca rare taste\u201d, and once you learn more about it, you\u2019ll be intrigued as [&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":[426,20,16,427,109,412,413,403],"class_list":["post-3264","post","type-post","status-publish","format-standard","hentry","category-an-acquired-taste-of-japan","tag-fermentedseafood","tag-foodie","tag-japan","tag-saltywithsake","tag-squid","tag-traditionalfood","tag-traditionaljapanesefood","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 Shiokara - 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-shiokara\/\" \/>\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 Shiokara\" \/>\n<meta property=\"og:description\" content=\"Did you enjoy our post last month? If not, this month\u2019s exploration about an Acquired Taste of Japan might be more appetizing for us less adventurous eaters! We\u2019re diving into one of Japan\u2019s traditional foods, shiokara. 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