Takashimaya Department Store Food Court: Ika Meshi (squid stuffed with rice)
Well, once again the department store food court turns up some yummies! Paku and I bought this, I think it was from a demise (出店) from Ishikawa Prefecture, it is called ika meshi. Ika means ‘squid’ and meshi is one of several ways to say ‘cooked rice’.
Ika meshi is a simple dish in which a whole squid is stuffed with seasoned rice and cooked. The stuffed squid can be steamed or grilled, or both. To serve, the squid is simply sliced and then tare (thickened sweet shoyu) is drizzled over the top.
Like a l lot the offerings in the department store food courts, ika meshi is another yummy treat that could make a tasty, reasonably priced meal for travelers at their inn or hotel or just along the river bank.
Ika Meshi Served
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Oh WOW this looks sooo good! I think I may have to figure out how to make this one at home. I’ll post a recipe if it turns out.
Delicious! I’m not a huge squid person but this… this I would eat any day!! How did you stuff it and seal it?
@Momo> Toothpicks. Hold the opening of the squid head together with a toothpick after you’ve stuffed it. Take the legs out first.
love this! never tried making it though.
OH JOY for takashimaya. i love ika meshi…so good!
Takashimaya! Natsukashii~!
An introduction of all Kyoto cooking is perfect!
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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. 🙂
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!
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.