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Shiokara (塩辛, Shio means salty and Shiokara means the color of the abdomen) is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with salt and malted rice, packed in a closed container, and fermented for up to a month. Shiokara is sold in glass or plastic containers.

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 ("rare tastes"), it is quite strong and is considered something of an acquired taste even for the native Japanese palate. One method of enjoying it is to consume the serving at one gulp and to follow it with a shot of straight whisky.

Shiokara is a a salty and gelatinous seafood, prepared from different fishes that is eaten as a pickle in Japan. It goes great with sake or shochu. Some bars in Japan specialize in shiokara.

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Shiokara – a viscous brown paste,

Shiokara...Fermented fish paste,