【47 Hakko Toyama】富山の黒作り Kurozukuri 〜イカスミで真っ黒なエキゾチック塩辛〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


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


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.

With rice
With alcoholic drinks

食べられている地域 / Regions where it is eaten
Toyama Prefecture

微生物の種類 / Types of microorganisms
Lactic acid bacteria, yeast, etc.

© 2023 All Rights Reserved