Tokyo

Once you get used to (its unique flavor), it is a tasty dried fish

Kusaya

“Kusaya” is a special/typical product of Izu Islands. It is produced from the Edo era. Since people had to supply salt for their land tax during the Edo era, people used sea salt for salted fish. The sea salt mixed with fish extract turn into “Kusaya water” when it is fermented and gains unique/special taste. “Kusaya” is mackerel scad or flying fish dipped into this “Kusaya water” and dried in the sun. It is still produced much in Niijima Island, Hachijojima Island and Izu Islands. Its unique taste/flavor goes extremely well with sake. horse mackerel dipped in salt water and dried in the sun.