Umami Mart Registry

By Kenji Miura

Shiokara is a fantastic savory condiment to your favorite glass of shochu. This particular shiokara is made with surume ika (Japanese Common Squid or Pacific Flying Squid).

5 fresh squid
2 tbsp salt


1. Clean the squid. (Here's how via Kyoto Foodie)

2. Cut the legs and ears (the triangular portion of the squid) off of the main portion of the squid. Peel the skin off.

3. You may set aside the main body portion for sashimi.

4. The legs and ears will be added to the shiokara mixture. Cut these into 1-1.5 inch long pieces. Clean off any slimy film that you may encounter.

5. Mix salt and the brown innards (liver/digestive gland) of the squid together for the shiokara mixture, into a pasty consistency. I sometimes replace the salt with anchovies, which is a good alternative.

6. Add the squid leg and ear pieces to the mixture.

7. Keep in air tight container for 24 hours in the refrigerator.

Eat within 36 hours after coming out of the fridge.

To enjoy shiokara, add shichimi spice or yama wasabi (mountain wasabi, shown in the photo). I am a Hokkaido native, so I am especially fond of yama wasabi, which is used for seasonings and marinades. Yama wasabi is also a great condiment to roast beef, similar to horseradish.

Black olives are also a nice pairing to shiokara.

*Kenji Miura is a professional photographer based in Tokyo.

**Article translated from Japanese to English by Yoko Kumano.


  • I have this dish when I go to Japan and I love it. I may be addicted I think

    Roray Oconnor on

  • I wanted to add that I sometimes add fresh minced togarashi, green onion, or a little lemon juice to ika no shiokara when serving. Delicious any way you like it!

    Chieko on

  • I love ika no shiokara! I bought some nice fresh ika that had very big livers…perfect for shiokara. When my mother was alive she made this often. Now I try to make this about once a month. Unfortunately, I have not been able to find fresh yama wasabi locally.

    Chieko on

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