Ika no Kurozukuri is a representative fermented food of Toyama Prefecture, made by cutting squid (surume-ika) flesh into thin strips, adding the liver and squid ink, salting it, and letting it slowly mature. It is known for its distinctive flavor, combining the rich aroma and deep umami unique to squid ink with the aged character of a shiokara-style dish, and it has long been prized as an accompaniment to sake for its excellent compatibility with Japanese rice wine. Records from the Edo period note that the lord of the Kaga domain presented it to the shogunate during his sankin kotai processions, suggesting it was already known as a leading specialty of Toyama at the time. Squid ink has long been believed to have preservative properties, and it was also put to use as a way to keep shiokara-style delicacies from spoiling in an age before refrigeration. Its black appearance can surprise first-time tasters, but on the palate it delivers a rich umami and a subtle saltiness, and it is now applied not only as a rice accompaniment or in ochazuke but also as a pasta ingredient, remaining one of Toyama's representative delicacies sold nationwide.
Origin
The method of salting squid flesh together with its liver and ink is said to have originated from the wisdom of preserving seafood for long periods in an age before refrigeration. Squid ink is believed to have preservative properties, and it is thought to have played the dual role of adding a distinctive aroma and umami while also improving keeping quality.
History
Documents survive from the Edo period recording that the lord of the Kaga domain presented kurozukuri to the shogunate during his sankin kotai processions, suggesting it was already established as a Toyama specialty at the time. Since then, kurozukuri made with fresh squid landed in Toyama Bay has been passed down through generations as an accompaniment to sake.
Features
The basic method is to cut squid flesh into thin strips, mix in the liver, squid ink, and salt, and let it mature slowly at a low temperature. It is characterized by its dark, rich appearance from the squid ink and the deep, mature umami that develops with aging. Besides enjoying it on its own as an accompaniment to sake, it is also popular served with grated daikon or chopped scallions.
Main Ingredients
Food Culture
Beyond its character as a preserved food that takes advantage of squid ink's antiseptic properties, this dish has supported the sake-accompanying food culture unique to Toyama, a region renowned for its sake. Served with grated daikon and soy sauce or wasabi, or used as an ingredient in pasta or fried rice, it remains a traditional delicacy that adapts flexibly to the modern table.
Famous Shops
小島屋
富山県富山市新富町1丁目3-20
A seafood specialty shop that has operated in front of Toyama Station for more than 60 years. Alongside oki-zuke firefly squid, it treats ika no kurozukuri as one of its signature products.
View details →FAQ
Q. Why is kurozukuri black in color?
A. Its color comes from the squid ink added along with the squid's liver. Besides adding a distinctive aroma and depth of flavor, squid ink has long been believed to have preservative properties, also serving to improve the dish's keeping quality.