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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Fish and seafood from Japan
Konowata is the gut of the sea cucumber, cleaned of sand, rinsed in seawater and mixed with a little over 10 % salt. After two or three days in salt it is ready to eat, a soft, briny shiokara counted among Japan's three great delicacies. Modern shop samples are much less salty.
| Sea cucumber intestines | From sea cucumbers kept about two days in a sea pen to empty their guts; measured by volume in a 1-shō measure[kakiuchi2012] |
| SaltA little over 10 % (1割強) | Mixed into the measured gut[kakiuchi2012] |
Total time across the recorded steps: 4 days – 5 days
What changes: Starting material: live sea cucumbers in a sea pen, emptying out their sand
Nanao Bay sea cucumbers are fished from early November to mid-April. Output: sea cucumbers that have spat out sand and mud.
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
Konowata is the gut of the sea cucumber, cleaned of sand, rinsed in seawater and mixed with a little over 10 % salt. After two or three days in salt it is ready to eat, a soft, briny shiokara counted among Japan's three great delicacies. Modern shop samples are much less salty. Made in 4 steps over 4 days – 5 days. The longest step, rinse, drain and salt, takes 2–3 days (Kakiuchi K 2012). Salt is at least 10 % (Kakiuchi K 2012).
| Main step | 2–3 daysReported[kakiuchi2012] | Rinse, drain and salt |
|---|---|---|
| Salt | at least 10 %Reported[kakiuchi2012][nakaguchi2018] | Rinse, drain and salt |
Unlike squid shiokara, konowata is only salted gut, with no flesh, and it is ready in two or three days. The same animals also give kuchiko (dried gonads) and iriko (boiled, dried sea cucumber).
Shop salted seafoods now fall into low-salt (about 5 %) and high-salt (10 % or more) groups. Low-salt squid shiokara must be kept refrigerated, and Vibrio parahaemolyticus is the named food-poisoning risk. The shop konowata tested had only 3.7 % salt, so keep it cold.
Hazards the sources name: Vibrio parahaemolyticus, a named risk in low-salt (about 5 %) salted seafoods.
Every number is labelled with how it is known. How this atlas is made
Konowata appears among Noto Province's goods in the Heian-period Engishiki. Noto's Hatakeyama lords sent konowata tubs to the Ashikaga shoguns, the 1603 Japanese–Portuguese dictionary lists "Cono vata", and the Maeda of Kaga sent Nakai konowata to the Tokugawa shoguns.
