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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Shiokara is a traditional Japanese fermented fish paste made by salting small fish with rice bran and sea salt.
Origin: Japanese (Jōmon period (ca. 2000 BC)) — Japan
See full technique reference →The process relies on halophilic lactic‑acid bacteria and yeasts that ferment fish proteins, producing free amino acids, histamine, ammonia, and aldehydic aroma compounds. Proteolysis is driven by endogenous cathepsins and microbial proteases, lowering the pH from ~6.5 to 4.5‑5.0 and creating a complex umami profile.
Primary Reaction
Proteolysis and fermentation of fish proteins by halophilic lactic acid bacteria and yeasts under high salt conditions
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