Shiokara

Shiokara is a traditional Japanese delicacy made from the raw, salted viscera of marine animals, most commonly squid. The preparation involves finely chopping the squid's internal organs, including the guts, ink sac, and gonads, and then fermenting them with a generous amount of salt. This mixture is often seasoned with sake, mirin, or sometimes ginger and chili peppers to enhance its flavor profile.

The resulting dish has a strong, pungent aroma and an intensely savory, umami-rich taste, often described as an acquired taste due to its unique and potent flavor. Shiokara is typically consumed in small portions as an appetizer, often served with a small dish of sake or shochu. It can also be used as a flavoring agent in other dishes, such as soups and stir-fries.

Variations of shiokara exist depending on the type of seafood used. While squid is the most common, other seafood like octopus, shrimp, and sea urchin can also be processed into shiokara. Each type offers a subtly different flavor and texture. The preservation method, relying on salt and natural fermentation, allows shiokara to be stored for extended periods. It is a popular item in Japanese izakayas (pubs) and seafood markets.