静岡県·郷土料理
Shiokatsuo
A whole bonito hanging from the eaves of a house. Exposed to the cold sea breeze, its umami is tightly concentrated; it is a traditional preserved food of Izu. When grilled, flaked, and served over rice or udon, its deep, savory saltiness is irresistible. The history of Shiokatsuo is said to be even older than katsuobushi (dried bonito flakes), and it was once produced all over the country. However, today, the Tago district of West Izu is almost the sole production area. The process involves curing the bonito in salt and exposing it to the winter westerlies for three weeks. The custom of offering this as a 'New Year's fish' on the household altar (kamidana) alongside rice straw decorations still lives on in this land. A phantom flavor that has been protected alongside the faith in the Toshigami (New Year deity). Please enjoy this traditional delicacy unique to West Izu.
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