Ika shiokara is a traditional Japanese fermented seafood delicacy made by combining thinly sliced squid with its liver and salt. In Hakodate, where squid has long been an important part of the local fishing industry, handmade ika shiokara is especially prized for its firm, pleasantly chewy texture and deep, concentrated flavor.
Hakodate has a long history as a port city. From the days of the Kitamaebune trading ships during the Edo period to its later role as a base for northern-ocean fisheries, the city developed a diverse food culture through trade and fishing. Squid remains one of Hakodate’s best-known seafood products, and the city is widely regarded as one of Japan’s leading destinations for squid.
Traditional handmade ika shiokara made in Hakodate highlights the natural character of fresh squid. The squid body is used without the tentacles, or geso, giving the finished product a particularly clean and satisfying texture. Its combination of firm squid, rich umami and subtle saltiness makes it an excellent accompaniment to Japanese sake or steamed rice.
Ika shiokara is a traditional Japanese fermented food made by salting thinly sliced squid together with its internal organs, especially the liver. The squid is commonly Japanese flying squid, or surume-ika. During the fermentation process, the mixture develops a rich umami flavor and a distinctive aroma.
The squid and liver are not simply preserved by salt. Fermentation by salt-tolerant microorganisms contributes to the development of flavor, while digestive enzymes in the squid’s internal organs help break down proteins and generate amino acids. This combination creates the characteristic depth and richness of shiokara.
Shiro-zukuri is made with peeled squid meat and salt. In some regional variations, squid liver is also included. Because the squid skin is removed, the finished product has a pale, almost white appearance and can resemble fresh squid sashimi.
Aka-zukuri is made by fermenting squid meat with the skin left on, together with squid liver and salt. It develops a characteristic reddish-brown color and is one of the most familiar traditional styles of ika shiokara.
Kuro-zukuri is made by adding squid ink and salt to squid meat. The ink gives the finished shiokara its distinctive black color and adds another layer of savory flavor.
In a simpler preparation method, the squid meat and internal organs are salted separately and then combined after approximately three days. Squid liver typically accounts for around 3–10 percent of the mixture.
Traditional shiokara was generally made with a relatively high concentration of salt and allowed to mature for an extended period. Modern products are also available with lower salt content and shorter fermentation times, although these require careful handling and appropriate food-safety controls.
Traditional products generally contain around 8–15 percent salt, while lower-salt versions may contain approximately 4–8 percent. Lower-salt shiokara is often used as an ingredient in lighter dishes such as salads.
Hakodate’s handmade ika shiokara brings together the city’s deep connection with squid fishing and one of Japan’s traditional methods of preserving seafood. The firm texture of the squid contrasts beautifully with the rich, savory flavor created by the squid liver and fermentation.
For visitors discovering Hakodate’s food culture, it is a distinctive local delicacy to try alongside steamed rice or Japanese sake. Its concentrated umami and unusual fermentation process offer a memorable taste of the traditional seafood culture of northern Japan.