# Ikasumi-Jiru(Squid ink soup) ｜ Our Regional Cuisines

**Cuisine Name**: Ikasumi-Jiru(Squid ink soup)

**Region**: Our Regional Cuisines

## Main Lore Areas
The entire prefecture

## Main Ingredients Used
White squid (bigfin reef squid)

## History, Origin, and Related Events
“Ikasumi-jiru(Squid ink soup)” is a jet-black soup made with squid ink. Bigfin reef squid, also known as white squid, lean pork, and nigana (a type of flowering daisy), called "njana", are simmered and squid ink is added at the end. It is a unique local dish that turns your mouth black when you eat it as if you had blackened your teeth. The unique sweetness and richness of the squid and the bittersweet taste of the bitter vegetables create a unique taste, characterized by a taste known as “ajikuta (a deep, umami-filled flavor).” Also, it is known as a “sagigusui (purgative)” and is said to have a detoxifying effect that removes harmful substances from the body, making it a useful health food to alleviate hot flashes and headaches and to aid in postpartum recovery. The key to preserving the medicinal properties of squid ink is not to overcook it. Squid ink is called “kuri” in the Okinawan language, and this dish is also called “kuri soup.” Squid ink is one of the popular ingredients in Okinawa and there is also “kurijushi,” which is squid ink added to porridge, and “squid ink yakisoba,” which is Okinawa soba stir-fried with squid ink instead of sauce.

## Opportunities and Times of Eating Habits
A home-cooked dish made when fresh white squid (bigfin reef squid) is available. It is sometimes made using store-bought squid ink and is eaten when one wants to become energized due to its tonic and nourishing effect.

## How to Eat
Take out the white squid, making sure not to crush the ink bag. Open it up, peel off the skin, wash thoroughly, and cut into bite-sized pieces. At this time, if you cut the squid vertically to cut the sinews instead of along the sinews, the squid will be softer. Thinly slice the lean pork into bite-sized pieces, and cut the njana (nigana) into an appropriate size. Place the njana in a pot, add the squid and lean pork in that order, add water, and heat. Scoop out the scum and simmer over low heat for about one hour until the squid is soft. Add the bonito stock to the broth, season with salt, remove the squid ink from the ink bag, and add it in. The key is to not boil the squid ink for too long.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being commonly made at home, it can also be enjoyed at restaurants in the prefecture.

## Ingredients
- White squid (bigfin reef squid): 500g
- Pork: 150g
- Nigana: 150g
- Squid ink: 1-2 tbsp.
- Water: 7 cups
- Salt: An appropriate quantity
- Bonito stock: An appropriate quantity

## Recipe
1. 1. Take out the white squid, making sure not to crush the ink bag. Open it up, peel off the skin, and wash it thoroughly. Cut the body and tentacles into 1.5cm wide and 5cm long pieces.
2. 2. Thinly slice the raw pork into bite-sized pieces.
3. 3. Wash the nigana and cut into an appropriate size.
4. 4. Place the nigana in a pot, add the white squid and pork on top, add an appropriate amount of water, and heat. When it comes to a boil, carefully remove any scum that appears and simmer over low heat for one hour until the squid softens.
5. 5. If the broth seems to be insufficient, supplement with bonito stock, adjust to taste with salt, and mix in the squid ink at the end.

## Provider Information
provider : Junko Ashitomi, "Ryukyu cuisine researcher"

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