Shiokara

[2] The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month.

The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a different texture.

One of the best-known chinmi ("delicacy"),[3] it is quite strong and is considered something of an acquired taste even for the native Japanese palate.

It was a valuable protein in post-war Japan because food was scarce and it did not require refrigeration.

[1] One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straight whisky.