Kusaya
Japan's world-class stinky dried fish
Think of it as: Like dried fish marinated in a decades-old funk
Grill it and the neighbors will complain.
What does it taste like?
It smells intense when grilled, but the flavor runs deep. Salty and chewy.
SweetSpicySourSaltyFunkSmellTextureChewy
What is it?
Fish such as mackerel scad soaked in kusaya brine and dried. A specialty of the Izu Islands. Grilling it creates an incredible smell, but the flavor is deep and savory.Source: Wikipedia
How locals eat it
Grilled and flaked, as a drinking snack or in ochazuke (rice with tea poured over).
Watch it
JapaneseTap to play (YouTube)This video is not in English. YouTube auto-translated captions can help.
More videos on YouTubeWhere is it from?
🇯🇵Japan
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Populationabout 122 millionUN estimate for 2026
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Common surnamesSato, Suzuki, TakahashiFrom national statistics and surname surveys; rankings vary by source
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Fun factFunazushi is the ancestor of today's nigiri sushi
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Best timeMarch to April for cherry blossoms and October to November for fall colors are the most popular.
Also trySushiRamenTempura
More from here🍣 Funazushi🫘 Natto🐝 Hachinoko🐛 Zazamushi🐡 Fugu no Ko Nukazuke🐴 Basashi🍍 Hoya
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Shohei Ohtani (baseball; a two-way star pitching and hitting in the Major Leagues) World HeritageHimeji Castle and more National animalGreen pheasant (national bird) National flowerCherry blossom and chrysanthemum (unofficial) FestivalGion Matsuri (July, Kyoto)
MusicJ-pop Japanese pop that pairs perfectly with anime
SportBaseball
Shohei Ohtani (baseball; a two-way star pitching and hitting in the Major Leagues) World HeritageHimeji Castle and more National animalGreen pheasant (national bird) National flowerCherry blossom and chrysanthemum (unofficial) FestivalGion Matsuri (July, Kyoto)
Ingredients
- Mackerel scad, a few
- Kusaya brine, as needed (kept going for decades)
- Salt, a little
- Water, as needed
Can't find it? Pre-grilled, flaked kusaya in jars is easy and much less smelly.
How to make it (one way)
- Butterfly the fish, remove the guts and rinse
- Soak in kusaya brine for about half a day
- Rinse off the brine
- Dry in the sun
- Grill, flake and eat
⚠️ Grilling it smells very strong, so be careful cooking it indoors.
Get the ingredients (ad)
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