,
is a food in
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...
made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily
salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...
ed,
fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
viscera
In biology, an organ is a collection of tissues joined in a structural unit to serve a common function. In the hierarchy of life, an organ lies between tissue and an organ system. Tissues are formed from same type cells to act together in a ...
.
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
{{Nihongo, Chinmi, 珍味 is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or those cuisines that are peculiar to a certain area. Many involve pickl ...
'' ("rare tastes"),
it is quite strong and is considered something of an acquired taste even for the native
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north ...
ese palate.
It was a valuable protein in post-war Japan because food was scarce and it did not require refrigeration. It continued to be eaten as a condiment for rice and in bars.
One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straight
whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden c ...
. Some bars in Japan specialize in ''shiokara''.
Some types of ''shiokara''
* Ika no shiokara—from
cuttlefish
Cuttlefish or cuttles are marine molluscs of the order Sepiida. They belong to the class Cephalopoda which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone, which is used for control of ...
"
squid
True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...
", the most common variety
* Hotaruika no shiokara—from
firefly squid
The firefly squid (''Watasenia scintillans''), also commonly known as the sparkling enope squid or hotaru-ika in Japan, is a species of squid in the family Enoploteuthidae. It is the sole species in the monotypic genus ''Watasenia''. These tiny s ...
* Katsuo no shiokara—from
skipjack tuna
The skipjack tuna (''Katsuwonus pelamis'') is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the balaya (Sri Lanka), bakulan/kayu (North Borneo), tongkol/aya (Malay Peninsula/Indonesia), aku (Hawaii), cakal ...
* Kaki no shiokara—from
oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not al ...
* Uni no shiokara—from
sea urchin
Sea urchins () are spiny, globular echinoderms in the class Echinoidea. About 950 species of sea urchin live on the seabed of every ocean and inhabit every depth zone from the intertidal seashore down to . The spherical, hard shells (tests) of ...
roe
Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooking, coo ...
* Ami no shiokara—from
Mysidacea
The Mysidacea is a group of shrimp-like crustaceans in the superorder Peracarida, comprising the two extant orders Mysida and Lophogastrida and the prehistoric Pygocephalomorpha
The order Pygocephalomorpha is an extinct group of peracarid c ...
, a
krill
Krill are small crustaceans of the order Euphausiacea, and are found in all the world's oceans. The name "krill" comes from the Norwegian
Norwegian, Norwayan, or Norsk may refer to:
*Something of, from, or related to Norway, a country in n ...
-like crustacean
Some shiokara types have special names:
* — from
fiddler crab
The fiddler crab or calling crab may be any of more than one hundred species of semiterrestrial marine crabs in the family Ocypodidae, well known for their sexual dimorphism, sexually dimorphic claws; the males' major claw is much larger than th ...
* — from
sea cucumber
Sea cucumbers are echinoderms from the class Holothuroidea (). They are marine animals with a leathery skin and an elongated body containing a single, branched gonad. Sea cucumbers are found on the sea floor worldwide. The number of holothuria ...
*
mefun
is a local delicacy from Hokkaidō, Japan. It consists of the kidney
The kidneys are two reddish-brown bean-shaped organs found in vertebrates. They are located on the left and right in the retroperitoneal space, and in adult humans are ...
— from
chum salmon
The chum salmon (''Oncorhynchus keta''), also known as dog salmon or keta salmon, is a species of anadromous salmonid fish from the genus '' Oncorhynchus'' (Pacific salmon) native to the coastal rivers of the North Pacific and the Beringian A ...
* — from
ayu
Ayu or AYU may refer to:
* Ayu (given name)
* Ayu sweetfish (''Plecoglossus altivelis''), a species of smelt
* ''Ayu'', a local name for the African manatee
* Ayu (singer) or Ayumi Hamasaki, Japanese singer
* Ayu Islands, a small archipelago in I ...
*
shuto Shuto or variants may refer to:
*A knifehand strike, known in Japanese as ''shutō-uchi''
*Shutō (seafood), Japanese tuna liver seafood pickle
*Shuto Expressway (首都高速道路, Shuto Kōsoku-dōro) network of toll expressways
*Šuto Orizari M ...
— from
skipjack tuna
The skipjack tuna (''Katsuwonus pelamis'') is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the balaya (Sri Lanka), bakulan/kayu (North Borneo), tongkol/aya (Malay Peninsula/Indonesia), aku (Hawaii), cakal ...
(''katsuo'')
See also
*
Dayok
Dayok is a Philippine condiment originating from the islands of Visayas and Mindanao in the Philippines. It is made from fish entrails (usually from yellowfin tuna), excluding the heart and the bile sac. It is fermented with salt, and sometimes ...
, a similar Filipino preparation
*
Bekasang
Bekasang is a fermented fish condiment from Eastern Indonesia. It is usually found in area around Sulawesi and Moluccas archipelago. The main component of this food is the stomach of fish that is fermented just like shrimp pasteLee CH, Steinkraus K ...
, a similar Indonesian preparation
*
Anchovies as food
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as oily ...
*
Jeotgal
''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piece ...
*
Natto
References
{{Japanese food and drink
Fermented fish
Fermented foods
Japanese seafood