Izu Islands Kusaya
At a glance
| Name | Izu Islands Kusaya (Kusaya) |
|---|---|
| Prefecture | Tokyo |
| Region | Kanto |
| Type | Fermented-brine dried fish |
What is it?
Kusaya is fish soaked in a repeatedly maintained fermented brine and then dried, giving it an exceptionally strong aroma and concentrated savory flavor.
History and local context
It is a preservation specialty of Tokyo's Izu Islands, where scarce salt and island fishing encouraged the reuse of the valuable curing liquid.
How to enjoy it
Grill it with good ventilation, eat a small amount with rice or sake, and let the deep umami balance its forceful aroma.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Izu Islands Kusaya from?
It is associated with Tokyo, in the Kanto region of Japan.
What kind of food is Izu Islands Kusaya?
This guide classifies it as fermented-brine dried fish. See the overview for its defining ingredients and texture.
Can I order Izu Islands Kusaya online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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