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Fish and seafood from Japan
Kurozukuri is Toyama's black shiokara. Skinned Japanese flying squid is sliced thin and mixed with its salted liver and its ink, then stirred once a day while it ages in the refrigerator. It once aged for about a month with more salt; today's milder kind is ready in one to two weeks.
| Japanese flying squid (surume-ika)1 | Skinned; liver and ink sac kept[maff-recipe] |
| Salt100 g or more | Mostly for the liver; a little on the body[maff-recipe] |
Total time across the recorded steps: 24 h – 30 days
What changes: Salt draws water from the squid liver overnight in the cold
Salting the liver draws out its water, which keeps the shiokara from smelling fishy.
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
Kurozukuri is Toyama's black shiokara. Skinned Japanese flying squid is sliced thin and mixed with its salted liver and its ink, then stirred once a day while it ages in the refrigerator. It once aged for about a month with more salt; today's milder kind is ready in one to two weeks. Made in 4 steps over 24 h – 30 days. The longest step, age in the refrigerator, stirring once a day, takes 24 h – 30 days (MAFF Japan) and runs at 10 °C (Yokoi K 2013). Salt is 6 % (Yokoi K 2013). Staphylococcus saprophyticus dominant in a sample thought close to the traditional type, with Latilactobacillus sakei and Weissella paramesenteroides dominant in a lactic-type sample, with Tetragenococcus halophilus do most of the fermenting.
| Main step | 24 h – 30 daysReported[maff-tf][maff-recipe] | Age in the refrigerator, stirring once a day |
|---|---|---|
| Temperature | 10 °CReported[yokoi2013] | Age in the refrigerator, stirring once a day |
| Salt | 6 %Reported[yokoi2013] | Age in the refrigerator, stirring once a day |
Ordinary red shiokara (akazukuri) is squid ripened with its liver. Kurozukuri adds the ink, which turns it black and gives it a milder smell.
The ink is said to help preserve it, but the modern product is less salty than the old style, so keep it refrigerated and eat it soon.
Every number is labelled with how it is known. How this atlas is made
Said to date from the Genroku era; by the Kyōhō era it was made as it is today. A Kaga lord offered it to the shogunate as a Toyama specialty, and a letter of 1808 (Bunka 5) in the Kirisawa library at Namerikawa names it. In the 1990s most of the 300 tons of shiokara made each year in Toyama was kurozukuri.
