Kusaya
A unique aroma with rich umami: A fermented delicacy born from island tradition

About Kusaya

Kusaya (くさや, Kusaya) is a distinctive fermented food that has been made for centuries in the Izu Islands of Tokyo. This unique delicacy is created by marinating fresh fish such as turban shells, mackerel scad, or flying fish in a special fermented liquid called "kusaya sauce" and then drying it. Kusaya’s most notable characteristic is its powerful aroma. While the smell might surprise first-timers, its rich umami flavor can become incredibly addictive, and for enthusiasts, even the aroma is considered part of its charm.

The history of Kusaya dates back to the Edo period. At the time, salt was a precious commodity in the Izu Islands, leading people to reuse the same brine repeatedly. Over time, as the fish extracts dissolved into the brine, natural fermentation occurred, giving rise to "kusaya sauce" with its distinctive flavor and aroma. Some of this fermented liquid has been passed down through generations and has been in use for over 200 years. Kusaya is also highly nutritious, rich in high-quality protein, calcium, and B vitamins.

Traditionally, Kusaya is most commonly grilled before eating, but it can also be enjoyed semi-dried. Despite its strong smell, its flavor strikes a harmonious balance between saltiness and deep umami, making it an excellent side dish for rice or as a snack to pair with alcohol. It is particularly well-suited for pairing with the island's shochu or robust Japanese sake.

Kusaya is a traditional food that has been cherished by the people of the Izu Islands for generations. It embodies the rich nature and history of the islands. If you want to experience the unique taste of fermented goodness, give Kusaya a try!