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Fish and seafood from China
Zha is the early Chinese ferment of salted fish packed with cooked rice and eaten once it has turned sour. This entry is a reconstruction from three classical texts, not a living recipe. The Han dictionaries define the word, and the 6th-century Qimin Yaoshu gives the full method.
| Fishnot given in the han texts | The Qimin Yaoshu uses fresh carp, cut into skin-on pieces[qmys-ws] |
| Saltnot given in the han texts | [shiming-ws][qmys-ws] |
| Cooked ricenot given in the han texts | The Qimin Yaoshu wants firm-cooked non-glutinous rice[shiming-ws][qmys-ws] |
What changes: Salt goes onto the fish and draws water out of it
Reconstruction. The Shiming says zha is brewed with salt and rice; the Qimin Yaoshu salts the pieces and presses the water out under a stone. Output: salted fish.
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
Zha is the early Chinese ferment of salted fish packed with cooked rice and eaten once it has turned sour. This entry is a reconstruction from three classical texts, not a living recipe. The Han dictionaries define the word, and the 6th-century Qimin Yaoshu gives the full method.
Zha is the early Chinese name for fish fermented with rice, the method that survives as Japanese narezushi. Unlike fish jiang, it uses cooked rice, not qu, to sour the fish.
The Qimin Yaoshu says zha is made in spring and autumn. In cold weather it is hard to ripen; in hot weather it needs so much salt that it loses its taste and breeds maggots. Raw fish sealed with cooked rice is the kind of ferment behind much of Japan's food botulism (izushi caused 14 of the 29 incidents reported there from 1984 to 2026), so this reconstruction is history, not a recipe to follow.
Every number is labelled with how it is known. How this atlas is made
The Shuowen jiezi (about 100 CE) defines 鮺 as stored fish. The Shiming (about 200 CE) defines 鮓 as fish brewed with salt and rice like a pickle and eaten when ripe. The Qimin Yaoshu (6th century) gives the first full recipes. Wikipedia's outline places the origin of rice-fermented fish in Southeast Asia.
