Kusaya (くさや) is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming.[1]
Bottled kusaya from Niijima island
^"Community News". Archived from the original on 2019-12-21.
Kusaya (くさや) is a salted, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish...
the hosagi plant. Ankimo – Either fresh or steamed liver of an Anko fish Kusaya – Dried and pickled fish of Izu islands Fugu no Ranso no Nukazuke – detoxed...
(typically oak). Kusaya – a salted-dried and fermented fish that is produced in the Izu Islands, Japan. Though the smell of kusaya is strong, its taste...
pickled, and cold smoked. Kodari refers to half-dried young Alaska pollock. Kusaya is a Japanese style salted, dried and fermented fish. It has a pungent smell...
surströmming. Though the smell of kusaya is strong, the taste is quite mellow. Often eaten with Japanese sake or shōchū. Kusaya originated in the Izu Islands...
species is also significant for its use in preparing the Japanese snack Kusaya, a traditional product of the Izu Islands. Smith-Vaniz, W.F.; Williams,...
wintertime Inuit food made of auks, a type of seabird, preserved in a seal skin. Kusaya Japan A traditional salted and fermented fish dish originating in the Izu...
of the Arab forces again and advanced westward again in 682 CE, holding Kusaya as a hostage. He advanced to the Atlantic Ocean in the west and penetrated...
"Marinospirillum insulare sp. nov., a novel halophilic helical bacterium isolated from kusaya gravy". International Journal of Systematic and Evolutionary Microbiology...
with descriptions of Marinospirillum megaterium sp. nov., isolated from kusaya gravy, and transfer of Oceanospirillum minutulum to Marinospirillum minutulum...
with descriptions of Marinospirillum megaterium sp. nov., isolated from kusaya gravy, and transfer of Oceanospirillum minutulum to Marinospirillum minutulum...
Fukagawa-don or Fukugawa-meshi, clams and negi cooked in miso over rice Kusaya – Nii-jima Monjayaki Shimazushi – Hachijo-jima Tokyo Banana Unadon Yanagawa...
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