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Shiokara (塩辛) is Japanese fermented seafoods. They are sold in glass or plastic containers.
The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a much different texture. One of the best-known chinmi ("rare tastes"), it is quite strong and is considered something of an acquired taste even for the native Japanese palate. Some bars in Japan specialize in shiokara.
In Korean cuisine, Jeotgal (젓갈) or Jeot (젓) is similar to shiokara but ingredients and amounts of salt are differently used. A small amount of Jeotgal made from anchovies or shrimps is often used in the making of kimchi.
Some types of shiokara
- Ika no shiokara — from cuttlefish "squid", the most common variety
- Hotaruika no shiokara — from firefly squid
- Katsuo no shiokara — from skipjack tuna
- Kaki no shiokara — from oyster
- Uni no shiokara — from sea urchin roe
- Ami no shiokara — from shrimp
Some shiokara types have special names:
- Ganzuke (がん漬) — from fiddler crab
- Konowata (このわた, 海鼠腸) — from sea cucumber
- Mefun (めふん) — from chum salmon (shake)
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