【47 Hakko Shizuoka】静岡の潮かつお Shiokatsuo 〜大漁を願う海の幸を吊るす〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


Drying the fruit of the sea to pray for the next big catch.
After crossing a number of precipitous ridges in Nishi Izu, you arrive at a port town named Tagonoura that has long been the local production center of dry bonito. Shio katsuo is created from one of the most primitive methods of fish processing developed in Japan that continue to be practiced in this area to this day. After taking out the guts from the bonito, the fish is pickled in salt and dried in the shade, normally inside a shelter. The process is similar to that of yamazuke developed in Shibetsu, a salmon fishing town in Hokkaido. The dried bonito is not only widely used as soup stock or flavor-rich ingredient, but has also been traditionally used as an offering to the gods of the sea to pray for the next big catch. As it is even mentioned in Engi-Shiki (set of ancient Japanese governmental regulations) published in the Heian Period, this is a representative fermented food that takes us all back to the ancient root of Japanese food culture.

どう作って食べるか / HOW TO MAKE & EAT


❶After taking out the guts from the bonito and washing it well, pickle the fish in salt for about three weeks.
❷Wash off the salt from the pickled bonito, and dry it in the shade for about three weeks to one month.

As soup stock
Eaten as it is as preserved food

食べられている地域 / Regions where it is eaten
Around Nishi Izu

微生物の種類 / Types of microorganisms
Lactic acid bacteria and various other types of bacteria

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