Pungent and Savory Fermented Seafood Delicacy, Often Squid

Clean the fresh squid thoroughly. Separate the mantle, fins, and tentacles. Carefully remove the guts, ensuring they remain intact if possible, as they are crucial for flavor. Discard the beak and eyes.

Slice the squid mantle and tentacles into thin, bite-sized strips.

Finely chop or mash the squid guts. This will release their enzymes and contribute to the fermentation.

In a sterilized glass jar or non-reactive container, combine the sliced squid, chopped guts, coarse sea salt, sake, mirin, and sugar (if using).

Mix all ingredients thoroughly with a clean spoon, ensuring the salt is evenly distributed throughout the squid.

Seal the jar tightly and refrigerate immediately. For optimal fermentation, allow it to ferment for at least 3-7 days.

Each day, open the jar and stir the mixture gently to ensure even fermentation and release any trapped gases. Re-seal and return to the refrigerator.

After the desired fermentation period, taste and adjust seasoning if necessary. You can add red chili flakes for a touch of spice if desired. Serve chilled with steamed rice or as an accompaniment to sake.