Shiokara
Shiokara lit. 'salty-spicy', is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. Shiokara is 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-known chinmi ("rare tastes"), it is quite strong and is considered something of an acquired taste even for the native Japanese palate.
Source: Wikipedia
Recipes
An Acquired Taste of Japan – Shiokara - Zojirushi Food & Culture Blog
Did you enjoy our post last month? If not, this month’s exploration about an Acquired Taste of Japan might be more appetizing for us less adventurous eaters! We’re diving into one of Japan’s traditional foods, shiokara. It’s known as “chinmi” or “a rare...
Ika no Shiokara (Fermented Squid) – Umami Mart
By Kenji Miura
Shiokara is a fantastic savory condiment to your favorite glass of shochu. This particular shiokara is made with surume ika (Japanese Common Squid or Pacific Flying Squid).
INGREDIENTS
5 fresh squid
2 tbsp salt
METHOD
1. Clean the squid...
Shiokara: Varieties and How to Eat the Chinmi - Recommendation of Unique Japanese Products and Culture
“Shiokara (塩辛)” is a Japanese food delicacy or “Chinmi (珍味)”. It is made of raw fish or fish guts pickled in salt and fermented by enzymes or microorganisms that the seafood itself has. Shiokara.....