Shiokara

Shiokara (Japanese塩 辛, dt about " salty - spicy " ) is a specialty of Japanese cuisine that is made ​​of various marine animals. It consists of small pieces of meat in a viscous brown paste from the heavily salted, fermented viscera of the animal.

The raw offal is stacked with about 10% salt and 30 % malted rice in a closed container and fermented for up to a month. Shiokara is sold in glass or plastic containers.

The aroma is quite strong and is also considered for the Japanese palate than getting used to. The taste of shiokara gets stuck in your mouth. One way to enjoy it is, therefore, to swallow the dose with a time and a sip of pure whiskey hinterherzugießen. Some bars in Japan specialize in shiokara.

Some types of shiokara

• Ika no shiokara from squid
• Hotaruika no shiokara from the luminous squid
• Katsuo no shiokara from Bonito
• Kaki no shiokara, from oysters
• Konowata no shiokara from a particular Seegurkenart
• Uni no shiokara from sea urchin roe
• Ami no shiokara from shrimp

Others

From Katsuo shiokara enzyme was isolated in Japan, the Katsuwokinase named and has the property to dissolve fibrin and therefore can potentially be used as a thrombolytic agent for dissolving blood clots.