Fermenting liquid can be used to heal wounds
The fermenting liquid for kusaya contain anti-bacterial substance, so that in the past it was used as a cure by drinking it when feeling ill or was applied to injuries.
・Fish such as horse mackerel, flying fish or dorado are soaked in kusaya liquid for ten to twenty hours and then sun-dried for one to two days.
・Kusaya liquid had originally started out as sea water that was fermented with the umami seeping out of the fish as they are repeatedly soaked in it.
Major area of production:
Izu Island chain
Sodium, calcium, vitamin B12 and folic acid
Effect on health and beauty:
Intestinal tract regulation, appetite stimulation, Improvement in immunity, prevention of osteoporosis and inhibition of blood pressure rise