Description
Shiokara is a traditional Japanese fermented fish paste made by salting small fish with rice bran and sea salt.
Technical
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.
Science
Primary Reaction
Proteolysis and fermentation of fish proteins by halophilic lactic acid bacteria and yeasts under high salt conditions
Sensory Profile
Aroma ()
fishysaltyumamiearthyroastedammoniacalbrinyfunkymarineyeasty