Seafood Paste

A popular accompaniment to alcohol, shiokara is made from the meat of a variety of fish and other seafood such as squid, oysters, shrimp and sea urchin roe in a thick brown paste. The paste is made by salting the internal organs of the seafood and fermenting them with malted rice for a month. Shiokara is certainly an acquired taste, with a flavour that packs a potent punch and lingers in the mouth long after eating it.