Shiokara Report: Enjoying Homemade Chinmi Squid Shiokara いかの塩辛
Shiokara is a favorite of Miwa and she made some recently and it is ready for eating. Shiokawa is made of salted squid semi-fermented in its own guts and is a kind of chinmi, literally ‘rare taste’. Japanese like shiokara on rice or with sake.
Miwa, with some help from Kichisen, made her first shiokara. It came out very well, she reports. Here are a few photos of it served. (I took some photos of her happy face eating the shiokawa on rice, but she absolutely would not allow me to put them up on this article.
Miwa says the following about shiokara:
Shiokara on shinmai, new rice, like in the photos on this article, is a simple meal but the most luxurious meal to Japanese. Yum, yum, yum!
Even though we thought that it would be too salty, the taste definitely got more and more mild over the passing days and it is very nice now. The progression of the taste with time is something I like very much. I think Mr Tanigawa’s tip of adding high quality kelp helps a lot.
Shiokara lasts just a few weeks but you can freeze it too.
I have not tried this, but heard that you can eat on pasta too, as sauce. I am going to try this soon.
Please pass the karasumi.
Squid Shiokara Served
The dark strip on the top is kombu, of kelp. Kombu is naturally salty and softens and adds complexity to the flavor.
Squid Shiokara Served – detail