Kusaya (Fermented Dried Fish)

The world's hardest food, made by boiling, smoking, and repeatedly applying mold and sun-drying skipjack tuna. As the base for dashi, it forms the foundation of umami in Japanese cuisine. Commonly used shaved as 'kezuribushi.'

A traditional Japanese delicacy made by salt-curing the flesh and viscera of squid, bonito, or shrimp, fermenting with autolytic enzymes and lactic acid bacteria. Enduringly popular as a drinking snack.

The oldest form of sushi in Japan, made by fermenting fish with salt and cooked rice for months to years through lactic acid fermentation. Unlike modern nigiri-zushi, the rice serves as a fermentation medium and is sometimes not eaten.

A Shiga Prefecture specialty, one of Japan's oldest narezushi, made by fermenting Lake Biwa's nigorobuna (round crucian carp) with salt and rice for 1-3+ years. A delicacy with distinctive sourness and strong fermentation aroma.

A traditional Japanese delicacy made by salt-curing the flesh and viscera of squid, bonito, or shrimp, fermenting with autolytic enzymes and lactic acid bacteria. Enduringly popular as a drinking snack.

A traditional Kochi delicacy made from salt-cured and fermented bonito viscera (stomach and intestines), aged 1+ years. Named 'shuto' (sake thief) because it pairs so well with sake that 'you'd steal sake to drink with it.'

A traditional fish sauce from the Noto Peninsula, Ishikawa. Made by salt-curing squid viscera (ishiri) or sardines/mackerel (ishiru) and fermenting for 1-3 years. One of Japan's three great fish sauces.

A traditional fish sauce from Akita Prefecture. Made primarily from sandfish (hatahata), salt-cured and fermented for 1-3 years. 'Shottsuru nabe' (hot pot) is a famous Akita winter dish. One of Japan's three great fish sauces.