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Fish and seafood from Japan
Ika no shiokara is squid flesh cut into strips and ripened with its own salted liver. The traditional kind has 10–20 % salt and modern kinds as little as about 5 %. A lab batch with 10 % salt, ripened at 25 °C, reached an edible state by day 5. In lab trials, salt-tolerant Staphylococcus dominates the ripening.
| Squid flesh, cut into strips | [mori1983] |
| Squid liver5 % (w/w) | [mori1983] |
| Salt10 % (w/w) | Traditional shiokara is made with about 10–20 % salt; some modern products have about 5 %[mori1983][maff-shiokara] |
Total time across the recorded steps: 10 days – 30 days
What changes: Squid is cut into strips and the liver is taken out
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ika no shiokara is squid flesh cut into strips and ripened with its own salted liver. The traditional kind has 10–20 % salt and modern kinds as little as about 5 %. A lab batch with 10 % salt, ripened at 25 °C, reached an edible state by day 5. In lab trials, salt-tolerant Staphylococcus dominates the ripening. Made in 4 steps over 10 days – 30 days. The longest step, eat while ripe, takes 5–25 days (Mori K 1983). Salt is 5–20 % (Mori K 1983). Staphylococcus subgroup II (Baird-Parker), dominant through ripening at 10 %, 15 % and 20 % salt and In modern ika-kurozukuri (a related squid shiokara with ink), Staphylococcus saprophyticus dominated one commercial product and Weissella paramesenteroides two others do most of the fermenting.
| Main step | 5–25 daysMeasured[mori1983] | Eat while ripe |
|---|---|---|
| Temperature | 25 °CReported[mori1983] | Ripen the mix |
| Salt | 5–20 %Reported[mori1983][maff-shiokara] | Mix strips, liver and salt |
Shiokara uses the squid's flesh with its own liver, which separates it from shutō, made from bonito guts alone. It ripens for days to weeks, not the months that fish sauces take.
Anisakis larvae live in squid and are not killed by salting, vinegar or soy sauce; MHLW advises freezing at −20 °C for 24 hours or more, or heating to 70 °C or above (60 °C for 1 minute), and not eating raw viscera. The liver in this recipe is raw viscera, so freeze the squid first; the US FDA's freezing guidance for fish eaten without cooking is stricter, −20 °C for 7 days. Modern shiokara has much less salt than the traditional kind; a 6 % salt kurozukuri was ripened at 10 °C in a lab trial (Yokoi et al. 2013). The FDA lists Vibrio parahaemolyticus as able to grow at up to 10 % salt in the food's water, so salt at 5–10 % does not stop it, and its lowest growth temperature in the same table is 5 °C. The 25 °C on this page is a lab trial, not a home method, so keep shiokara in the refrigerator.
Every number is labelled with how it is known. How this atlas is made
A book from the Heian period already mentions shiokara, and salting seafood to keep it probably began even earlier, according to Fujii Takeo of Tokyo Kasei University as reported by MAFF. In Miyagi, households long made their own shiokara.
