Kusaya

Kusaya lunch set - hachijojima - 2018 5 5

Kusaya is a traditional Japanese fermented fish product, originating from the Izu Islands. It is known for its strong odor and unique flavor, which is a result of the fermentation process. Kusaya is typically made from various types of fish, including mackerel, flying fish, and horse mackerel.

History[edit | edit source]

The production of Kusaya dates back to the Edo period, when it was developed as a method of preserving fish. The Izu Islands, particularly Niijima and Hachijojima, are renowned for their Kusaya production. The fish is soaked in a brine known as "Kusaya eki," which is reused over many years, contributing to its distinctive taste and smell.

Production Process[edit | edit source]

The process of making Kusaya involves several steps:

**Cleaning**: The fish is cleaned and gutted.
**Brining**: The cleaned fish is soaked in Kusaya eki, a fermented brine, for several hours to several days.
**Drying**: After brining, the fish is sun-dried for one to two days.

The brine used in Kusaya production is a key element, as it is reused and aged over time, enhancing the flavor and aroma of the fish.

Culinary Use[edit | edit source]

Kusaya is typically eaten grilled or as a side dish with rice. It is often accompanied by sake or other alcoholic beverages to complement its strong flavor. Despite its pungent smell, Kusaya is considered a delicacy and is enjoyed by many for its unique taste.

Cultural Significance[edit | edit source]

Kusaya holds cultural importance in the Izu Islands, where it is a symbol of local heritage and tradition. Festivals and events celebrating Kusaya are held, showcasing its significance in the region's culinary history.