イカスミで真っ黒なエキゾチック塩辛
イカの身にイカスミを混ぜて発酵させる塩辛。普通の塩辛よりも味にまろみと深みがあり、日本酒をエンドレスに飲める。起源は江戸中期。加賀藩の特産品推進施策の一環としてつくられるようになったとされる。当時日本で唯一海外の文化を受け入れていた九州・長崎の魚介加工技術を学び、大陸やヨーロッパで料理に使われていたイカスミを使った塩辛を考案したという。適度な旨味でアッサリとした富山の酒に黒作り。この組み合わせは至高のブラック・ヘブン…！
An exotic type of shiokara blackened with squid ink
Kurozukuri is one type of salt-cured fish made by fermenting a mixture of squid meat with squid ink. Compared to more common types of shiokara, it has a smoother and deeper taste, making it a perfect appetizer for sake. History books tell us that kurozukuri became known in mid-Edo Period as one of the local specialties promoted by the food experts from the Kaga clan (ruling the area around the current Hokuriku region) who studied the seafood processing techniques developed in Nagasaki, a port town in Kyushu which was at the time the only place in Japan that opened its doors to foreign culture. They came up with the idea of using the squid ink, an ingredient that was used in continental Asian and European cuisines, to create an original type of shiokara. Savoring kurozukuri with a sip of moderate umami-flavored, smooth tasting sake brewed in Toyama is an ultimate match that takes you to heaven!
どう作って食べるか / HOW TO MAKE & EAT
❶イカの目の部分、硬い皮の部分を外して身を刻み、塩漬けにする。
❷半日〜1日ほどしたら塩を洗い、内臓とイカスミを加えて混ぜる。
❸数日〜1週間ほど発酵・熟成させる。
❶Remove the squid’s eyes and hard skin, slice the squid body and pickle it in salt.
❷After half a day to a full day, wash out the salt.
❸Add the guts and squid ink, and then mix them altogether. Let it ferment and age for several days to one week.
ご飯のおともに
酒肴に
With rice
With alcoholic drinks
▶食べられている地域 / Regions where it is eaten
富山県
Toyama Prefecture
▶微生物の種類 / Types of microorganisms
乳酸菌、酵母など
Lactic acid bacteria, yeast, etc.