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

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

The process of making Kusaya involves several steps:

1. **Cleaning**: The fish is cleaned and gutted.
2. **Brining**: The cleaned fish is soaked in Kusaya eki, a fermented brine, for several hours to several days.
3. **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

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

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.

Related Pages

• Fermented fish
• Japanese cuisine
• Izu Islands
• Edo period
• Mackerel
• Sake

Categories

This Japanese cuisine related article is a stub. You can help WikiMD by expanding it.