Kusaya is a kind of dried fish. The salty water that had been used for preserving fish (salt pickling) was for its obvious malodor termed fish “shiojiru”, and steeped in it were fishes such as blue horse mackerel and the flying fish, a member of the exocoetidae family. After the fish had sufficiently been pickled they were laid out exposed to the sun for natural drying. Being a specialty of the Izu Isles, kusuya was produced in large quantities on Oshima Island, Nijima Island, and Hachijojima Island and liked as a weird delicatessen to eat with sake.