Kusaya (Japanese cuisine): Kusaya (Japanese: くさや) is a Japanese style salted, dried and fermented fish. It has a pungent smell and resembles the surströmming of fermented Swedish herring.
Preparation of kusaya: Scad mackerel (order Decapterus macarellus), exocet (flying fish) and other similar species are used to make kusaya. The fish is washed several times in clean water before being soaked in a brine called kusaya eki (さや液, literally...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.