Kusaya

Kusaya is a Japanese fish delicacy made by brining, fermenting, and sun-drying mackerel or flying fish. The preparation of this specialty is a centuries-old tradition that is believed to hail from the Japanese region of Kanto, dating back to the Edo period.

To make kusaya, gutted and cleaned fish are allowed to soak in what is known as kusaya-jiru, meaning stinky soup, a type of salt brine containing bacteria that induce the fermentation process of the fish. What makes this liquid unique is that it may be used for more than 100 years for the preparation of new batches of kusaya fish.

After soaking for about 8 to 20 hours in the liquid, the fish are rinsed with fresh water and left to dry in the sun for at least two days. The final product is dried fish that's distinguished by a very mild flavor but an exceedingly pungent odor, which is how the fish earned its name kusaya, meaning stinky or smells bad.

Although it is often enjoyed grilled, kusaya can also be eaten without any cooking, and it is usually washed down with strong alcoholic beverages such as Japanese sake or shōchū. The smelly fish is available in canned, bottled, and vacuum-packed versions throughout the country, and it can also be savored at numerous Japanese pubs called izikaya.