Kusaya

Kusaya introduction

“Kusaya” is a unique fermented food that has been made since ancient times in the Izu Islands in Tokyo. It is completed by soaking fresh fish such as turban shells, whitebait, and flying fish in a special fermented liquid called “kusaya liquid” and drying them. Its biggest characteristic is its strong scent. First-time users may be surprised, but once you taste it, it has a deep flavor that you will become addicted to, and the “aroma” is part of its appeal for enthusiasts. The history of Kusaya dates back to the Edo period. At that time, salt was extremely valuable in the Izu Islands, so salt water once used was reused many times. As we continued to use it for many years, fish extract dissolved into salt water, and fermentation progressed naturally, creating a “kusaya liquid” with a unique flavor and aroma. This liquid has been passed down from generation to generation, and some have been used continuously for over 200 years. Kusaya also has a very high nutritional value, and is rich in high-quality protein, calcium, and B vitamins. The main cooking method is grilling and eating, but it can also be enjoyed for half a lifetime. Contrary to its strong aroma, the flavor combines saltiness and deep umami, making it perfect as a side dish for rice or alcoholic beverages. In particular, it is said to go well with island shochu from the Izu Islands and rich sake. Kusaya is a traditional food that has been loved by the people of the Izu Islands over a long period of time. Please try the fermented flavors nurtured by the island's rich nature and history.

Related videos

Other information

• NameKusaya
• Area Tokyo
• Kind of food Seafood

Tokyo Other recommended dishes

Seafoodrelated dishes