Salted squid. The charm of salted fish
This article is written for those who are interested in Japanese cuisine, especially the dish called Shiokara. Shiokara is a traditional dish that uses squid meat and organs, and has a very addictive taste. This time, we will introduce the history, charm, and cooking methods of Shiokara. This time, we will introduce the history and charm of Shiokara, how to make it, and so on, so please refer to it.
1.History of salted squid
Shiokara is a very old dish in Japan, and its origin is said to be in the Edo period. Originally a food for commoners, in recent years it has become a popular dish among Japanese men and women of all ages. Shiokara is made by fermenting seafood such as squid innards with salt.
2.Charm of salted squid
Salted fish is not only delicious, but it is also a dish that can be expected to have health benefits. Squid is a type of seafood that is rich in protein, low in fat, and rich in vitamins and minerals. In addition, shiokara is said to be good for digestion because lactic acid is produced during the fermentation process.
3.How to make salted squid
To make salted fish, first wash the squid thoroughly. Next, the squid guts are mixed with salt and other seasonings and left to ferment for a period of time. This fermentation process determines the taste of salted fish.
4.How to enjoy salted squid
There are many ways to eat salted fish. You can eat it as it is, or you can put it on rice and eat it. It can also be used as a condiment for other dishes.
Shiokara is a delicious, healthy and versatile dish. If you have the chance, please try it once.