Kusaya (Fermented and dried fish)
A bold aroma and deep umami in a traditional island specialty.

About Kusaya (Fermented and dried fish)

Kusaya is a distinctive fermented food made for generations in Tokyo’s Izu Islands. Fresh fish such as turban shell, Japanese horse mackerel, and flying fish is soaked in a special fermented brine called kusaya liquid, then dried. Its most striking feature is its powerful aroma. It can surprise first-time tasters, but its deep umami wins many people over, and fans consider the aroma part of its appeal.

Kusaya dates back to the Edo period. Salt was scarce in the Izu Islands, so people reused saltwater many times. Over the years, fish extracts infused the brine, which fermented naturally and developed the distinctive flavor and aroma of kusaya liquid. The liquid has been passed down through generations, and some batches have been used for more than 200 years. Kusaya is also described as highly nutritious and rich in quality protein, calcium, and B vitamins.

Kusaya is most commonly grilled, though it can also be enjoyed lightly cooked. Despite its powerful aroma, its salty taste is balanced by deep umami, making it a good accompaniment to rice or a drink. It is said to pair especially well with shochu from the Izu Islands and full-bodied sake.

Kusaya is a traditional food that the people of the Izu Islands have cherished for generations. Try this fermented flavor shaped by the islands’ nature and history.

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