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Fish and seafood from Japan
Ganzuke is a salt-fermented paste of whole small crabs from the tidal flats of the Ariake Sea, such as fiddler crabs. The crabs are crushed shell and all, mixed with salt, chilli and seasonings and left to ferment into a dark, pungent shiokara eaten with rice or sake.
A short entry: the sources we found record only what is said here about Ganzuke itself. Its own sources do not record how it is made, so the steps and scenes below are those of Ika no shiokara, the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Ganzuke.
| small tidal-flat crabs, such as fiddler crab (shiomaneki) | |
| Macrophthalmus japonicus (yamato-osagani) and other small crabs | |
| salt and seasonings | |
| red chilli |
Total time across the steps of Ika no shiokara: 10 days – 30 days
What changes: Squid is cut into strips and the liver is taken out
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ganzuke is a salt-fermented paste of whole small crabs from the tidal flats of the Ariake Sea, such as fiddler crabs. The crabs are crushed shell and all, mixed with salt, chilli and seasonings and left to ferment into a dark, pungent shiokara eaten with rice or sake.
Ganzuke ferments whole crushed crabs, shell included, where most shiokara use squid or fish flesh and guts. Korean gejang soaks whole crabs in soy sauce or seasoning instead of fermenting a paste.
The crabs are crushed and fermented with salt, chilli and seasonings, and the sources describe no cooking step. The FDA Bad Bug Book says Vibrio parahaemolyticus is a salt-loving bacterium found in marine and estuarine environments and in seafood from them. It says 2 % salt is best for its growth and that most strains from the environment do not cause illness. It says people with diabetes, liver disease, kidney disease, cancer or weak immunity should always cook seafood thoroughly. No source we read tests ganzuke for this bacterium or gives its salt level.
Every number is labelled with how it is known. How this atlas is made
