Description
An ancient Japanese method of preserving fish by salting and wrapping it in rice.
Technical
The process relies on salt extraction to lower water activity, creating an environment that inhibits spoilage bacteria. Lactic acid bacteria ferment the carbohydrates from the rice, producing lactic acid that further lowers the pH to 4.5–5.0. The combined osmotic and acidic conditions stabilize the fish for months.
Science
Primary Reaction
Salt-induced osmotic dehydration and lactic acid fermentation by lactic acid bacteria
Sensory Profile
Aroma ()
earthysaltyriceyfermentedsubtlefunkybrinysavorycomplexaged