katsuo 04, a photo from Shizuoka, Chubu

Photographer's Note

katsu no shiokara

Add 8-10% salt to the debris without the dark meat.
Chop the intestine and the debris meat.
Put it into sealed jar and keep in refrigerator for 6 weeks.
Mix once in a few days.
It smells fishy for 4weeks and then the smell goes away and it makes katsuo no shiokara.

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Critiques | Translate

dragonslayero (3592) 2007-06-13 6:18

Hello Koyama-san

I like your idea of giving us a great lesson in Japanese cuisine.
This one looks almost a bit familiar. Here in Norway we have something called "Gravlaks", it literally translates to "grave salmon" (Grave as in cemetary). It is made by preparing large sides of salmon with the needed spices and herbs, and then the entire piece is bundled up and put underground for a few weeks till it actually starts to rot. After this process is done, the fish is simply made into slices and enjoyed at finer occasions :D

Actually I'm quite inspired by this series of photos... I might just make one myself!
Take care.
まったね

Odd Jarle