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Kusaya

Japanese: くさや

A dried fish from the Izu Islands. Fish is soaked in fermented kusaya liquid before sun-drying, yielding intense aroma and deep umami.

The key to kusaya is the fermented soaking liquid, passed down through generations—some said to be centuries old. Unique microorganisms including Corynebacterium species inhabit the liquid, breaking fish proteins into amino acids. The intense smell comes from volatile sulfur compounds, but the taste is surprisingly deep in umami. Kusaya embodies the boundary between fermentation and spoilage, a one-of-a-kind fermentation culture nurtured by the Izu Islands' climate. When grilled, kusaya releases an intense smell, but tasting it reveals abundant umami. For Izu Islanders, it is an everyday flavor paired with beer or shochu. Knowing the deliciousness beyond the smell may change how you perceive the boundary between fermentation and spoilage.

Related words

Umami

The fifth basic taste, following sweet, sour, salty, and bitter. A deep, savory flavor triggered when amino acids like glutamic acid stimulate receptors on the tongue.

Fermentation vs. Spoilage

Both are microbial decomposition of organic matter. When beneficial to humans, it is called fermentation; when harmful, spoilage. Scientifically, the process is identical.

Preserved Food

A general term for foods preserved through salting, drying, smoking, or fermentation. Before refrigeration, these techniques ensured stable food supplies.

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