SHIOKARA (fermented seafood)

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.

Overview

・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:

Throughout Japan

Nutrients:

Sodium, vitamin A, B6 and B12

Effect on health and beauty:

Blood circulation promotion, anti-aging and nutritional fortification