Ika Sankai-zuke is a traditional Hakodate specialty made by pickling fresh squid together with nozawana greens, daikon radish, and other vegetables in sake lees seasoned with wasabi. The combination of the squid’s natural sweetness, the sharp spiciness of wasabi, and the rich aroma of sake lees creates a distinctive flavor that is deeply satisfying.
The delicate sweetness of squid pairs beautifully with the gentle but distinctive heat of wasabi. The sake lees add a rich fermented aroma and savory depth, creating a flavor that develops gradually in the mouth.
Ika Sankai-zuke is particularly well suited to Japanese sake, shochu, and beer. It can also be enjoyed with steamed rice, making it both an excellent drinking snack and a flavorful accompaniment to a Japanese meal.
The squid has already been cooked before it is pickled, so no additional heating is necessary. After thawing, simply cut the squid into rounds and serve.
The sake lees should not be completely removed. Gently brush off the excess while leaving some of the sake lees on the squid so that you can enjoy its distinctive fermented flavor as well.
It is delicious as it is, but soy sauce or lemon can also be added according to personal preference.
Ika no Kasu-zuke, or squid pickled in sake lees, is a fermented food with a rich aroma and concentrated umami. It originated in Hakodate, a city long associated with squid fishing, and became one of the area’s best-known local specialties.
The product was originally developed as a preserved food during a period when squid catches were especially abundant. Earlier generations experimented with different methods until they developed this style of squid pickling, which was then produced and sold as a local specialty. More than half a century later, it remains widely enjoyed as a taste of Hakodate.
Fresh squid that has been frozen aboard fishing vessels is used in the production. Skilled craftspeople boil the squid every day in large cooking pots, carefully judging the cooking time based on years of experience.
The timing is especially important for maintaining the squid’s tender texture. After boiling, each squid is carefully washed by hand. Its body is then filled with the squid’s tentacles and seasoned sake lees before being packed. This method allows the flavors to gradually penetrate the squid from the inside.
The sake lees used for the pickling mixture are particularly distinctive. Three types of domestically produced sake lees with different aging periods are blended using a traditional method that has been maintained for more than 50 years.
The sake lees are blended in a massive stone mortar, creating a carefully balanced mixture with a complex aroma and flavor.
After preparation, the Ika no Kasu-zuke is stored in a freezer for approximately two months. This slow aging process helps preserve the squid’s umami while allowing the flavors of the sake lees to gradually develop.
The finished squid has a moist, tender texture and a rich fermented aroma. With every bite, the sweetness and umami of the squid mingle with the fragrant sake lees and subtle heat of wasabi.
In 1985, the Yamano brand Ika no Kasu-zuke won first place in the National Furusato Parcel Competition, a nationwide competition recognizing notable regional products from across Japan.
Yamano Nakamura Shoten was founded in 1910 and is a long-established company specializing in seafood processing and manufacturing. Its Ika no Kasu-zuke represents a traditional Hakodate food culture that grew from the city’s close relationship with the sea and its abundant squid harvests.
With its tender squid, fragrant sake lees, and lively wasabi flavor, Ika Sankai-zuke offers travelers a chance to experience a distinctly local side of Hakodate’s food culture. Enjoy it chilled as an appetizer, pair it with Japanese sake or beer, or serve it alongside warm rice for a simple and satisfying taste of northern Japan.