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Shiokara (塩辛)lit. 'salty-spicy',[1] is a food inJapanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavilysalted,fermentedviscera.[2]
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-knownchinmi ("delicacy"),[3] it is quite strong and is considered something of an acquired taste even for the nativeJapanese 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.[1]
One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straightwhisky. Some bars in Japan specialize inshiokara.
Some shiokara types have special names:
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