Comments on: Takashimaya Department Store Food Court: Ika Meshi (squid stuffed with rice)

By: Chris

Chris — Tue, 08 Jul 2008 05:38:57 +0000

For those looking for recipes to make this at home, note that stuffed squid is not unusual in Italy, Spain, and the south of France. Jacques Pepin has a recipe in his hard-to-find _The Art of Cooking_, with lavish photograph illustrations. The tricky part is getting the filling right. In Spain, I know this is often served stuffed with ink-risotto, so it’s white on the outside and black on the inside, and delicious all the way through.

By: We Are Never Full

We Are Never Full — Sun, 15 Jun 2008 17:10:06 +0000

I can not imagine being able to walk into a food court here in the US and find ANYTHING as healthy, delicious and fresh as this. I’m stricken w/ jealousy!!! Great photo, too!

By: Tofu stuffed squid | [ No Recipes ]

Tofu stuffed squid | [ No Recipes ] — Fri, 06 Jun 2008 02:28:15 +0000

[...] a couple bloggers writing about stuffed squid and it got me curious. Kyoto Foodie posted about a ika meshi that they picked up at Takashimaya Department Store. Then last night, Jonny at We Are Never Full [...]

By: hearyousmile

hearyousmile — Wed, 28 May 2008 15:42:33 +0000

hey,
i’ll be visiting Kyoto next week, and will be sure to try Ika Meshi!
your food blog’s a wonderfully colourful and flavourful guide, by the way.

By: edamame

edamame — Fri, 23 May 2008 13:52:52 +0000

An introduction of all Kyoto cooking is perfect!
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http://food-soybean.blogspot.com/

By: Oishii Eats

Oishii Eats — Fri, 23 May 2008 00:21:03 +0000

Takashimaya! Natsukashii~!

By: diva

diva — Mon, 19 May 2008 08:20:18 +0000

OH JOY for takashimaya. i love ika meshi…so good!

By: kat

kat — Sun, 18 May 2008 23:42:12 +0000

love this! never tried making it though.

By: Shin

Shin — Sun, 18 May 2008 14:54:54 +0000

@Momo> Toothpicks. Hold the opening of the squid head together with a toothpick after you’ve stuffed it. Take the legs out first.

By: Momo

Momo — Sun, 18 May 2008 06:32:16 +0000

Delicious! I’m not a huge squid person but this… this I would eat any day!! How did you stuff it and seal it?