東京都·郷土料理
Kusaya
When grilled, an incredibly powerful aroma rises up. However, once you take a bite, you are surprised by the richness of its umami—that is Kusaya. It is a fermented dried fish from the Izu Islands, made by soaking fresh fish in a unique pickling liquid called 'kusaya liquid' and then drying it. Niijima is said to be the birthplace, and many of the kusaya produced in Japan are still from Niijima today. It is believed to have originated in the mid-Edo period, starting as a way to preserve precious fish for long periods by soaking them in saltwater and drying them. There is also a theory that because salt was precious, the unique pickling liquid was created through the repeated use of the same saltwater. There are various theories regarding the origin of its name, and it remains unclear. Toast it, flake it, and enjoy it with rice or sake. Beyond the aroma lies the accumulated wisdom of the islands.
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