📝 About This Recipe
A legendary delicacy from Japan’s Izu Islands, Kusaya is a masterclass in the ancient art of fermentation and sun-drying. While famous for its pungent, earthy aroma, the flavor is surprisingly mellow, offering a deeply savory umami profile and a firm, jerky-like texture. This recipe honors the centuries-old method of using a specialized brine to transform fresh mackerel into a sophisticated snack that is the ultimate companion to fine sake.
🥗 Ingredients
The Fish
- 4 pieces Fresh Blue Mackerel or Flying Fish (approx. 300g each, extremely fresh)
- 2 liters Ice Water (for cleaning and firming the flesh)
Kusaya-jiru (Traditional Fermented Style Brine)
- 150 grams Sea Salt (high quality, mineral-rich)
- 1 liter Filtered Water (room temperature)
- 100 ml Fish Sauce (Shottsuru or Ishiru) (to mimic the depth of aged starter brine)
- 1 piece Dried Shiitake Mushroom (finely grated for natural glutamates)
- 1 small strip Kombu (Dried Kelp) (approx. 5cm)
For Grilling and Serving
- 10 cm Daikon Radish (finely grated for garnish)
- 2 pieces Lemon or Sudachi (cut into wedges)
- 2 tablespoons Japanese Sake (for brushing during grilling)
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice for a kick)
👨🍳 Instructions
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1
Thoroughly wash the fresh mackerel under cold running water. Using a sharp deba knife, butterfly the fish from the back (back-opening style), keeping the belly intact so the fish lays flat.
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2
Remove the gills and internal organs completely. Use a small brush or spoon to scrape away the blood line along the backbone; this is crucial to prevent off-flavors.
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3
Submerge the cleaned fish in a bowl of ice water for 20 minutes. This 'shocks' the proteins, resulting in a firmer texture and cleaner taste after drying.
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4
Prepare the brine by dissolving the sea salt into the filtered water. Stir in the fish sauce, grated shiitake, and kombu. In traditional settings, this 'Kusaya-jiru' is decades old, but this mixture provides a similar enzymatic depth.
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5
Place the fish in a non-reactive container and pour the brine over them until fully submerged. Cover and refrigerate for 8 to 12 hours. The longer the soak, the more 'funky' and authentic the flavor.
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6
Remove the fish from the brine. Briefly rinse under cold water to remove excess surface salt and pat bone-dry with paper towels.
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7
Arrange the fish on a drying rack. If you have a sunny, breezy spot outdoors, hang them in a mesh drying net to protect from insects. Alternatively, place them in a refrigerator uncovered for 24-48 hours.
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8
Dry until the surface is tacky and the flesh feels firm and leather-like. The fish should lose about 20-30% of its moisture.
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9
Preheat a charcoal grill or a Japanese fish broiler (or a conventional oven broiler) to medium-high heat.
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10
Place the fish on the grill, skin-side down first. Grill for 4-5 minutes until the skin is blistered and fragrant. Be prepared—the aroma will be very strong at this stage!
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11
Flip the fish and brush the flesh side lightly with a little sake. Grill for another 3-4 minutes until the flesh is golden brown and slightly oily.
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12
Remove from heat and immediately shred the warm fish into bite-sized pieces using chopsticks or your fingers, discarding the larger bones.
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13
Serve immediately while hot, accompanied by grated daikon and a squeeze of citrus to cut through the richness.
💡 Chef's Tips
Always use the freshest fish possible; any 'fishiness' before curing will be magnified ten-fold by the drying process. If drying outdoors, ensure there is a constant breeze; stagnant air is the enemy of a good cure. To reduce the smell in your kitchen while grilling, wrap the fish in parchment paper before placing it on the grill or in the oven. Don't overcook the fish; it should be chewy and moist, not brittle and dry. For a milder version, reduce the brining time to 4 hours and increase the ratio of fresh water in the brine.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Sake to complement the saltiness. Serve alongside a bowl of hot steamed white rice or as 'Ochazuke' (poured over with green tea). Enjoy with a side of pickled ginger (Gari) to cleanse the palate between bites. A cold Japanese lager is an excellent alternative for those who find the flavor particularly intense. Dip pieces into a mixture of mayonnaise and shichimi togarashi for a modern izakaya-style twist.