People will never forget to taste Japanese food when they travel to Japan, especially famous dishes such as sushi, sukiyaki and tempura. However, there are actually many newfangled foods, and not even Japanese themselves can stand their taste!
「くさや」（kusaya）Kusaya is often made from mackerel, and the process takes months. First of all, the fish are soaked in a kusaya gravy that consists of a brine solution that is used over and over again. Some of this gravy is over 100 years old. When the kusaya gravy is not being used to process mackerel, a fish fillet is added to it to maintain the microflora that boosts the distinctive pungent aroma. When the fish are removed from the kusaya gravy, they are dried in the sun.
The kusaya gravy has a very foul smell, because it is actually fermented from the juices of fish. I have heard an interesting news item that once, when a person was handling kusaya gravy in another country, the smell was so strong that people nearby thought someone was burning corpses and called the police!
Japanese website introducing the making of kusaya http://pws.prserv.net/jpinet.yukitan/handmade/kusaya/kusaya.html
Kusaya is a special product in Hachijojima, this is a website of a kusaya shop.
http://www.miyatou.com/
Kusaya is a special product in Hachijojima, this is a website of a kusaya shop.
http://www.miyatou.com/
「納豆」（Natto）Natto, like tofu, has existed for around a thousand years in Japan, although it is not a very popular food because of the extremely strong smell and the sticky taste. However, Natto actually consists of very rich protein and is extremely nutritious. The richness of nutrition has in fact surpassed most of the other types of food. It is currently known as a very healthy food which benefits human health in many, many ways. As people begin to pay attention to personal health, Natto is becoming a more popular product.
The following website teaches you how to eat and make Natto.
http://www.ynest.com/nattoeng.htm
「フグ」（Fugu）
It’s an extremely toxic fish, it’s also an extremely expensive food. Before we came to know how this delicious food could be eaten, countless people in Japan had sacrificed their lives; in fact, Japan had once banned Fugu consuming. Nowadays, people are forbidden to kill Fugu with no licence. My friend's father had once tried Fugu during a trip in Japan. Apparently, a small dish of Fugu sashimi would cost you 5000 yen, which is very expensive. However, due to the Fugu's very special taste, anyone who has tried it felt that it was worth the price.
Famous Fugu Sashimi
「なれずし」（Naresushi）(Naresushi, also Funasushi)Naresushi is an older form of sushi. After mixing fish meat and rice, a heavy object is pressed on top of the mixture, and stored like that for many months or years before you eat them. During the process of fermentation, the rice become sticky, soft, and sour (The miraculous thing is that the rice has not gone bad!). This is also a very strong smelling fermented food.
Japanese websites teaching you how to make Naresushi
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