Description
An umami-rich fish sauce produced through lactic acid fermentation of squid viscera.
Technical
Endogenous enzymes in squid hepatopancreas (particularly protease Z) break down proteins into peptides and free amino acids (glutamic acid, aspartic acid), while lactic acid bacteria (Tetragenococcus halophilus) lower pH to 5.2-5.8, preventing spoilage.
Culinary Significance
Provides deep savory depth to regional dishes, acting as both seasoning and microbial inoculant.
Science
Primary Reaction
Proteolysis
Parameters
Temperature
18°C optimal
5°C to 28°C range
Time
8-12 months
3 months – 2 years
Equipment
Traditional cedar barrels (sugi tara)Stoneware fermentation crocksCheesecloth for koji integration