Sasaya Hokkaido Squid Shiokara / box 北海道笹谷商店鹽辛花枝/ 盒

いか塩辛 釧路港 パック130g (北海道産)

塩辛特有の生臭さを極力抑えた味わいで塩分も控えめです。ご飯のお供として、酒の肴としてオススメできる逸品です。また、身の厚いイカを厳選して使っておりますので、食べ応えにもきっと満足していただける商品です。笹谷商店自社工場で加工した、こだわりのイカ塩辛を是非ご賞味ください。

We’re diving into one of Japan’s traditional foods, shiokara. It’s known as “chinmi” or “a rare taste”, and once you learn more about it, you’ll be intrigued as well.  Shiokara are seafood fermented in their own viscera, salted and seasoned. The most common shiokara, called ika no shiokara, is made from small squid that are plentifully available off the coast of Japan. 

Shiokara, especially ika no shiokara, is said to have become a popular dish in the 11^th century as a source of protein, fats and vitamin D during winter months when food was scarce.  The entire fermentation process took between a week to ten days, so shiokara could be replenished easily.  Primarily eaten with rice, a small but complete meal could be had.

鹽辛是一道日本菜，原材料海洋生物，如內髒發酵了的魷魚。

鹽辛，是日本最常見的漬物之一，所謂漬物，是指用鹽或醬油腌製的醬菜或海鮮等。鹽辛與醬油、味噌一起被稱為日本料理三大材料，鹽辛通常用以腌製海鮮，有鹽辛魷魚。鹽辛魷魚，是用新鮮的螢光魷魚，放入將醬油中腌製而成，這種小魷魚非常新鮮，送入口咀嚼時，鮮美的汁液一涌而出，絕對甘香鮮美，是繼”酒盜”後，不可多得的下酒小菜。