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Fish and seafood from Japan
Mefun is a Hokkaido shiokara made from the blood kidney that runs along the backbone of male salmon. The kidney is salted and left to mature into a black, thick paste, prized as a snack with drinks.
A short entry: the sources we found record only what is said here about Mefun 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 Mefun.
| Blood kidney (血腸) of male salmon | [s1][okazaki-hiroshima] |
| Salt | [s1][fujii1997] |
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
Mefun is a Hokkaido shiokara made from the blood kidney that runs along the backbone of male salmon. The kidney is salted and left to mature into a black, thick paste, prized as a snack with drinks.
Mefun is a shiokara of one organ, the salmon's blood kidney, not squid flesh and liver like ika-shiokara. It turns black and thick as it matures.
Mefun is raw salmon kidney that is salted and not cooked. The US FDA says brining and pickling may reduce the parasite hazard in raw fish but do not eliminate it. Its control for fish eaten without thorough cooking is freezing at −20 °C or below for 7 days. No source we found gives a salt level or curing time, so this is not a tested home method.
Every number is labelled with how it is known. How this atlas is made
