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Fish and seafood from Japan
Uruka is shiokara made from ayu (sweetfish), packed with salt alone. Ikiji uruka is the fresh guts and salt aged for three years or more, and mi uruka adds the flesh for a milder taste. The finished uruka is very salty, about 13 g salt per 100 g.
| Fresh ayu guts (and flesh for mi uruka) | [maff-uruka] |
| Salt | Salt is the only other ingredient[maff-uruka] |
Total time across the recorded steps: 3 years
What changes: Starting material: ayu that return upriver in spring and are fished from May or June
Ayu hatch in autumn, go to sea, and return upriver at 5–10 cm in March to May; fishing opens in May to June. Output: fresh river ayu.
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
Uruka is shiokara made from ayu (sweetfish), packed with salt alone. Ikiji uruka is the fresh guts and salt aged for three years or more, and mi uruka adds the flesh for a milder taste. The finished uruka is very salty, about 13 g salt per 100 g. Made in 4 steps over 3 years. The longest step, age (ikiji uruka), takes at least 3 years (Ministry of Agriculture 2026). Salt is 13 % (MEXT 2020). Staphylococcus subgroup II (Baird-Parker), dominant in lab-made squid shiokara (ika-shiokara), a related shiokara; no study we found names the bacteria in uruka itself does most of the fermenting.
| Main step | at least 3 yearsReported[maff-uruka] | Age (ikiji uruka) |
|---|---|---|
| Salt | 13 %Measured[mext2020] | Pack with salt only |
| Acidity | pH up to 6Measured[ioka1989] | Age (ikiji uruka) |
Uruka is made from a river fish, the ayu, where most shiokara use sea squid, bonito or sea cucumber guts. Ikiji uruka is aged for years, far longer than squid shiokara.
Uruka relies on heavy salt, about 13 g per 100 g in the finished product in the MEXT food composition table; two gut uruka bought in Masuda in 1989 held 16.1–17.9 g per 100 g. A Shimane survey of those market samples found crude fat of 11.3–23.0 % in gut uruka and said lipid oxidation needs attention for them (Ioka 1989). Uruka is salted, not cooked. CDC says people catch the intestinal fluke Metagonimus yokogawai by eating undercooked or salted fish from fresh or brackish water that carry its cysts. The CDC page does not name ayu or uruka, so this is a general hazard of salted fish from such waters, not a finding about uruka.
Every number is labelled with how it is known. How this atlas is made
A 1568 record in the Masuda family papers lists ayu and uruka in the banquet that the Masuda lords served when they visited Mōri Motonari at Yoshida-Kōriyama castle; the fish probably came from the Takatsu and Hikimi rivers.
