Kurozukuri (Squid Ink Shiokara)
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 2
About this dish
Squid ink turns Toyama's kurozukuri glossy black and rounds out its saltiness, so it tastes softer and more of the sea than the usual red squid shiokara.
Read more
The body, liver, and ink of Japanese flying squid are salted separately and aged cold. Records say a lord of the Kaga domain presented it to the shogun. A little goes on rice, with sake, or into ochazuke, rice with tea poured over.
Ingredients
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Instructions
- 1
From the refrigerator-thawed squid, pull out the tentacles and viscera carefully.
Separate the ink sac and liver intact; discard remaining organs, eyes, beak, and quill.
- 2
Skin and dry the mantle.
Cover the liver generously with salt in a chilled tray; salt the mantle lightly and set it on a rack. Keep the covered ink sac separate.
- 3
Refrigerate every component overnight at 4°C or below.
Leave the mantle uncovered over a draining tray so released liquid cannot touch it again.
- 4
The next day, cut the mantle across the grain into strips about 5 mm wide and 4 cm long.
Place in a sanitized, cooled glass container.
- 5
Rinse surface salt quickly from the liver with cold potable water and dry completely.
Slit the membrane, squeeze into the container, add the ink, and mash smooth with a spoon.
- 6
Mix the squid thoroughly with the liver and ink, seal, and age one more night at 4°C or below.
Stir with a clean spoon before dividing among four small dishes.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
ぐるなび · Checked: 2026-08-11