Shiokara
Shiokara ( Japanese 塩 辛 , dt: "salty-spicy") is a specialty of Japanese cuisine , which is made from various marine animals. It consists of small pieces of meat in a chewy brown paste made from the animal's highly salted, fermented innards.
The raw giblets are packed in a closed container with about 10% salt and 30% malted rice and fermented for up to a month. Shiokara is sold in glass or plastic containers.
The aroma is quite strong and takes some getting used to, even for the Japanese palate. The taste of Shiokara settles in the mouth. One way to enjoy it is to swallow it all at once and then add a sip of pure whiskey . Some bars in Japan specialize in shiokara .
Some types of shiokara
- Ika no shiokara made from squid
- Hotaruika no shiokara from the light squid
- Katsuo no shiokara , from bonito
- Kaki no shiokara , made from oysters
- Konowata no shiokara made from a specific type of sea cucumber
- Uni no shiokara made from sea urchin roe
- Ami no shiokara made from shrimp
Others
An enzyme called katsuwokinase was isolated from Katsuo Shiokara in Japan , which has the property of dissolving fibrin and can therefore possibly be used as a thrombolytic to dissolve blood clots .
Similar products are Shutō ( 酒 盗 ) from fermented bonito entrails and Mefun ( め ふ ん ) salted salmon kidneys from Hokkaidō , as well as Uruka ( う る か ) from Ayu inns and Ganzuke ( が oos ん 漬 ) from fiddler crabs , Ariakegatani, Cleistostthalatoma , Ariakeganius, Cleistostthaloma .
Web links
- How to Make Shiokara on kyotofoodie.com, accessed March 1, 2017.
Individual evidence
- ↑ H. Sumi et al. a .: A unique strong fibrinolytic enzyme (katsuwokinase) in skipjack "Shiokara," a Japanese traditional fermented food. In: Comp Biochem Physiol B: Biochem Mol Biol. 112 (3): Nov. 1995; 543-7, doi : 10.1016 / 0305-0491 (95) 00100-X .