Many varieties of shiokara
Shiokara made of squid makes up the highest volume in production, but there are many others types in Japan, such as konowata (entrails of bonito), mefun (salmon kidneys), among others.
・Representative of fermented food using marine animals
・Salt is added to the fillet and entrails of marine animals to prevent decomposition, as well as fermentation is made using enzymes to enhance umami.
Major area of production:
Sodium, vitamin A, B6 and B12
Effect on health and beauty:
Blood circulation promotion, anti-aging and nutritional fortification