Shiokara

Shiokara is a Japanese food made from various kinds of seafood that has been heavily salted and fermented. The process of making shiokara involves mixing the seafood with approximately 10% of its weight in salt, about 30% in malted rice, and then sealing it in a closed container. The mixture is then left to ferment for anywhere from a few days to several months.

The most common type of shiokara is made from the entrails of squid (ika shiokara), but it can also be made from other seafood such as sea urchin (uni shiokara), sea cucumber (konoko shiokara), sweetfish (ayu shiokara), and crab.

Shiokara has a strong, pungent odor and a salty, complex, and often described as "funky" flavor. It is usually eaten in small portions as an accompaniment to rice or as an otsumami (snack) to accompany alcoholic beverages, particularly sake. It is often said that the best way to enjoy shiokara is to down it in one gulp, followed immediately by a shot of straight whisky or sake.

Due to its high salt content, shiokara has a long shelf life and can be stored for extended periods without refrigeration, although refrigeration is recommended after opening. The color of shiokara can vary depending on the type of seafood used and the fermentation process, ranging from a pale pink to a dark brown.

Shiokara is considered an acquired taste, and many people, particularly those unfamiliar with fermented foods, find its strong smell and taste off-putting. However, it is a popular and traditional dish in Japan, and is appreciated by those who enjoy its unique flavor.