くさや
Fish steeped in a centuries-old brine then dried; overwhelmingly pungent.
Your guide, Chef BakuA full recipe for this dish has not been written yet.
From the Izu Islands, where salt was taxed so fishermen reused brine until it turned into a perpetual ferment.
Kusaya is a fermented & pickled from Japan: fish steeped in a centuries-old brine then dried; overwhelmingly pungent. From the Izu Islands, where salt was taxed so fishermen reused brine until it turned into a perpetual ferment.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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