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Ikameshi. In 1941 during World War II when food rations had a shortage of rice, Mori Station ekiben vendor Abeshoten (now Ikameshi Abeshoten) decided to use the plentiful Japanese flying squid that were being caught at the time as a way to ration the supply of rice.
A soy sauce on the sweet-side, [8] or a marinade blending soy sauce with (sweet) mirin are said to be used. [9]Nowadays, there a Matsumae zuke sets or kits (precut squid and kelp) available [10] for easy preparation, but to create from scratch, below is a home-cooking recipe published in newspaper: [11]
Katsu ika odori-don (活いか踊り丼, dancing squid rice bowl) is a Japanese dish consisting of a fresh squid atop either rice or noodles. Upon pouring soy sauce on the squid, it squirms ("dances") as the muscles react to the sodium in the sauce, in a similar manner to how frog legs twitch when being seasoned. [1]
' salty-spicy ', [1] is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. [2] The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month.
Ikayaki, or grilled squid. Ikayaki (いか焼き, イカ焼き, or 烏賊焼) is a popular fast food in Japan.In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size. [1]
At port towns where the caught squid are brought ashore, the freshly caught squid are semi-translucent, [2] have excellent texture, and are "marvelously sweet, especially the morning-caught squid shipped alive". [2] In Japan, the abundantly caught surume ika or Japanese flying squid, available from early summer onwards, is used to make this dish.
Odorigui (踊り食い, literally "dancing eating") is a mode of seafood consumption in Japanese cuisine. Odorigui refers to the consumption of live seafood while it is still moving, or the consumption of moving animal parts. [1] Animals usually consumed in odorigui style include octopus, squids, ice gobies, and other similar animals.
Ojingeo-jeot (오징어젓) or salted squid is a jeotgal (젓갈, salted seafood) made by salting and fermenting thinly sliced squid. It is a popular banchan (side dish) with high protein , vitamin and mineral contents.