Shiokara
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Shiokara(Diêm tân)lit. 'salty-spicy',[1]is a food inJapanese cuisinemade from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavilysalted,fermentedviscera.[2]
The raw viscera are mixed with about 10% salt, 30%malted rice,packed in a closed container, and fermented for up to a month.Shiokarais sold in glass or plastic containers.
The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a different texture. One of the best-knownchinmi( "rare tastes" ),[3]it is quite strong and is considered something of an acquired taste even for the nativeJapanesepalate.
It was a valuable protein in post-war Japan because food was scarce and it did not require refrigeration. It continued to be eaten as a condiment for rice and in bars.[1]
One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straightwhisky.Some bars in Japan specialize inshiokara.
Some types ofshiokara
[edit]
- Ika no shiokara—fromcuttlefish"squid",the most common variety
- Hotaruika no shiokara—fromfirefly squid
- Katsuo no shiokara—fromskipjack tuna
- Kaki no shiokara—fromoyster
- Uni no shiokara—fromsea urchinroe
- Ami no shiokara—fromMysidacea,akrill-like crustacean
Some shiokara types have special names:
- ganzuke[ja]— fromfiddler crab
- konowata— fromsea cucumber
- mefun— fromchum salmon
- uruka (shiokara)[ja]— fromayu
- shuto— fromskipjack tuna(katsuo)
See also
[edit]- Dayok,a similar Filipino preparation
- Bekasang,a similar Indonesian preparation
- Anchovies as food
- Jeotgal
- Natto
References
[edit]- ^abAudrey Anderson."Ocean Shock: Warming waters send squid out of reach in land of sushi".Reuters.Retrieved2021-09-19.
- ^Swinnerton, Robbie (2015-02-17)."Surugaya Kahei: a little shiokara goes a long way".The Japan Times.Retrieved2021-09-19.
- ^"Squid profits squeezed as Japan's catch hits record lows".The Japan Times.2019-01-15.Retrieved2021-09-19.
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