shiokara

{{Short description|Japanese snack made of salty seafood}}

{{Expand language|topic=|langcode=ja|otherarticle=塩辛|date=August 2024}}

{{Italic title|reason=:Category:Japanese words and phrases}}

Image:Shiokara_001.jpg

{{nihongo|Shiokara|塩辛}} {{lit|salty-spicy}},{{Cite news|last=Audrey Anderson|title=Ocean Shock: Warming waters send squid out of reach in land of sushi.|url=https://www.reuters.com/investigates/special-report/ocean-shock-squid/|access-date=2021-09-19|website=Reuters|language=en}} is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera.{{Cite web|last=Swinnerton|first=Robbie|date=2015-02-17|title=Surugaya Kahei: a little shiokara goes a long way|url=https://www.japantimes.co.jp/life/2015/02/17/food/little-shiokara-goes-long-way-surugaya-kahei/|access-date=2021-09-19|website=The Japan Times|language=en-US}}

The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. Shiokara is sold in glass or plastic containers.

The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a different texture. One of the best-known chinmi ("delicacy"),{{Cite web|date=2019-01-15|title=Squid profits squeezed as Japan's catch hits record lows|url=https://www.japantimes.co.jp/news/2019/01/15/business/squid-profits-squeezed-japans-catch-hits-record-lows/|access-date=2021-09-19|website=The Japan Times|language=en-US}} it is quite strong and is considered something of an acquired taste even for the native Japanese palate.

It was a valuable protein in post-war Japan because food was scarce and it did not require refrigeration. It continued to be eaten as a condiment for rice and in bars.

One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straight whisky. Some bars in Japan specialize in shiokara.