Flatt’s Konka iwashi (sardines fermented in rice bran)



Konka iwashi 

This local dish of preserved fish is made by fermenting sardines in rice bran, chilli and salt for 1-3 years.

When used in cooking, the fish has a deep rich flavour similar in taste to anchovies.

Konka Iwashi is a typical home-style dish made in Noto. The techinique was taught to us by Chikako’s mother.

I love the flavour of Konka Iwashi and use it in my cooking all the time.  Every year,  I look forward to opening the new barrel of freshly fermented sardines.