What is kusaya?

Kusaya is a traditional Japanese dish made by drying and fermenting fish, typically mackerel or sardines, in a mixture of salt, sugar, and vinegar. The fish is then smoked over Japanese red pine or cedar wood for several days, resulting in a strong, pungent flavor and aroma.

Kusaya is a popular dish in coastal regions of Japan, particularly in areas like Awaji Island and Kochi Prefecture. It is often served as a snack or side dish with rice or sake.

Due to its intense flavor and odor, kusaya is an acquired taste and may not be appealing to all palates. However, for those who enjoy the distinct umami flavor of fermented fish, kusaya can be a unique and delicious culinary experience.