# Kurozukuri (Squid Salted And Mixed With Its Own Ink) ｜ Our Regional Cuisines

**Cuisine Name**: Kurozukuri (Squid Salted And Mixed With Its Own Ink)

**Region**: Our Regional Cuisines

## Main Lore Areas
All areas in the prefecture

## Main Ingredients Used
Japanese flying squid, squid ink

## History, Origin, and Related Events
It is a delicacy that is made by cutting the Japanese flying squid into small pieces and aging it with squid ink. The unique black appearance of this dish surprises many people. Historical records show that the lord of the Kaga domain presented it to the shogun during his visit to the shogunate, indicating that it has been a specialty of the area for centuries. Squid ink is rich in the components of umami, such as glutamate and taurine, and is believed to have a deeper and more addictive taste than a typical salted fish called “akazukuri”. The dish is characterized by a mild salty taste with a slight fishy smell. There are many ways to eat Japanese flying squid, such as as a snack with sake, on rice, or in chazuke (green tea poured over rice). Japanese flying squid is mainly caught in the Himi and Shinminato fishing ports by fixed nets. Another popular variation of this dish is Hotaru Ika Kurozukuri, made with firefly squid from Toyama Bay, which is known for its exquisite taste due to the richness of the squid guts and the squid ink from the aged Japanese flying squid.

## Opportunities and Times of Eating Habits
Many households keep this dish in the refrigerator all year round as an accompaniment to sake and rice.

## How to Eat
Remove the skin and sprinkle salt on the squid body. Store it in the refrigerator to get rid of the raw smell, making sure to drain out all the water from the gizzard. Cut the body into small pieces. Next, remove the salt from the giblets, cut open the pouch, take out the contents, and pound them well with a knife. Mix the meat and giblets together, then add the squid ink. Allow the mixture to mature in the refrigerator and stir it once a day.

## Efforts for Preservation and Succession
Various manufacturers in Toyama Prefecture produce and sell these products in a wide variety at supermarkets, department stores, and souvenir shops, making them easily accessible.

## Ingredients
- Japanese flying squid: 1
- Salt: 100g~

## Recipe
1. 1. Slice the squid and remove the belly. Then, peel off the skin. Don't forget to take out and keep aside the gut and ink pouch.
2. 2. Season the gut with some extra salt, place it in a tray, and refrigerate it overnight. Similarly, sprinkle a little salt on the squid flesh and store it in a well-ventilated place or in the refrigerator without wrapping. Make sure to store the ink bag in the refrigerator and wrap it in plastic.
3. 3. After letting the squid sit overnight, cut the flesh into strips about 5 mm wide.
4. 4. Rinse the salt off the gut by washing it with water, then remove the gut and place it in a bowl. Take out the ink from the ink bag, put it in the same bowl, and mix well while crushing the gut with a spoon.
5. 5. Put in the sliced meat, mix everything well, and refrigerate it again overnight to finish.

## Provider Information
Recipes vary depending on the region and home.

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