Fukushima Ika Ninjin
At a glance
| Name | Fukushima Ika Ninjin (Ika Ninjin) |
|---|---|
| Prefecture | Fukushima |
| Region | Hokkaido & Tohoku |
| Type | Shredded dried squid and carrot in soy-sake marinade |
What is it?
Ika ninjin marinates matchstick carrot and thin strips of dried squid in soy sauce, sake and mirin, creating a crisp, chewy and deeply savory pickle-like side dish.
History and local context
A late-autumn and winter preserved food of northern Fukushima, it resembles Matsumaezuke without requiring kombu. It is now a familiar New Year dish, while household versions may add kombu or herring roe.
How to enjoy it
Chill it long enough for the squid to soften and season the carrot, then eat small portions with rice or sake. Use clean utensils, keep it refrigerated and note that dried squid, soy sauce and sake determine salt and allergen content.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Fukushima Ika Ninjin from?
It is associated with Fukushima, in the Hokkaido & Tohoku region of Japan.
What kind of food is Fukushima Ika Ninjin?
This guide classifies it as shredded dried squid and carrot in soy-sake marinade. See the overview for its defining ingredients and texture.
Can I order Fukushima Ika Ninjin online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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