Squid Okizuke
At a glance
| Name | Squid Okizuke (Ika no Okizuke) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Squid marinated in a soy sauce and sake seasoning |
What is it?
Ika no okizuke marinates whole cleaned squid or cut squid for hours or days in soy sauce seasoned with boiled-off sake, sometimes mirin, stock or chili. The marinade seasons both the flesh and, in whole versions, the rich innards.
History and local context
The name means offshore pickling and is linked to fishing boats preserving fresh catch at sea, though today's products are prepared under controlled conditions on land. Firefly-squid okizuke is particularly associated with Toyama.
How to enjoy it
Slice a chilled commercial product thinly and eat a small amount with rice or sake, adding yuzu or ginger to freshen the aroma. Squid intended for raw-style eating requires parasite control and strict refrigeration, so follow the maker's label.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Squid Okizuke from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Squid Okizuke?
This guide classifies it as squid marinated in a soy sauce and sake seasoning. See the overview for its defining ingredients and texture.
Can I order Squid Okizuke 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.
This section contains an advertising affiliate link to Rakuten Japan.