Basic Information
Japan has many fermented foods, including indispensable Japanese seasonings like soy sauce and miso. This time, we will introduce ingredients made with these fermented foods.
Kusaya
Kusaya is a fermented fish dish from the Izu Islands. It is said to have the strongest smell among Japanese ingredients. Fresh flying fish, jack mackerel, and skipjack are immersed in a repeatedly used fermentation liquid and then dried in the sun. Generally, it is eaten grilled.
Takuan
Takuan is a pickled dish made by salting radish, drying it in the sun, and then maturing it with nuka (rice bran or koji). It is characterized by its sweetness and crisp texture.
Umeboshi
Umeboshi is a food made by salting plums and fermenting and maturing them over several weeks. Afterward, they are dried in the sun. Its sour and salty taste is characteristic and it is eaten with white rice.
Pickles (Tukemono)
Pickles are made by soaking vegetables for a long time using salt, koji, soy sauce, etc. There are many types of pickles in Japan, and each region has its own characteristic pickles.
Soy Sauce (Syouyu)
Soy sauce is a fermented seasoning made from soybeans, wheat, salt, and koji. It is characterized by its deep tea color and umami taste. It is used extensively for flavoring, cooking, and sauce.
Natto
Natto is a food made by steaming soybeans and then fermenting them with natto bacteria. Its sliminess to the point of pulling threads and its unique aroma are characteristic. It is a staple of Japanese breakfast and is also known as a health food.
Miso
Miso is a typical food made by mixing soybeans, salt, and koji and fermenting them. It is characterized by its umami taste and is used in many Japanese dishes as a seasoning and in miso soup and hot pot dishes. Also, its color and flavor vary by region.
