【47 Hakko Tokyo】東京のくさや Kusaya 〜もったいない精神がガラパゴス進化を遂げた珍食の代名詞〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


A byword for the rare delicacies that spring from the “waste not want not” values of an isolated culture
A famed delicacy from Niijima, in the Izu Archipelago, kusaya is a strongly pungent variety of dried, fermented fish. Since the Edo Period, the people of the islands have submerged mackerel scad, flying fish and other similar species in the legendary kusaya-eki (unique pickling juice used for making kusaya), before drying the fish outdoors. The most obvious feature of kusaya is the powerfully pungent aroma. The source of this aroma, the kusaya-eki, was born as a result of the Edo Period Shogunate’s taxation of salt, which prompted people to use salty pickling fluid many times, leading to the discovery of its fermenting properties. As over time connoisseurs came to prize kusaya, the product became an icon of the Izu islands. The unique, isolated development of a delicacy represented by kusaya is symbolic of the fermentation culture of Japan.

どう作って食べるか / HOW TO MAKE & EAT

★ 新島では野外で焼いて食べる。室内だと臭いがこもって困るので。

❶Gut the fish, and pickle it in kusaya-eki for just under a day.
❷Thoroughly wash the pickled fish, then sun dry it for between one and several days.
★ In Niijima, kusaya is often cooked and eaten outdoors. Preparing and eating it indoors can leave problematic odors.

As fried fish

食べられている地域 / Regions where it is eaten
Throughout the Izu Archipelago, and by rare food lovers all over Japan

微生物の種類 / Types of microorganisms
Corynebacterium, and other varieties, Acetic bacteria, etc.



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