Ika no Kurozukuri
Squid in Black Ink with Fermented Guts
Yes, keto as served. About 3g net carbs per serving, lower than 5 in 10 Japanese dishes.
What it is
A unique regional delicacy from Toyama, featuring fresh squid sashimi mixed with its own fermented guts (shiokara) and black ink. This dish offers a rich, intensely savory, and slightly pungent umami flavor.
Key ingredients
Fresh squid (sashimi-grade), fermented squid guts, squid ink, salt.
Optional tweaks
No modifications typically needed, as this dish is naturally low-carb and served as is.
Watch out for
None significant, as it's a very pure seafood preparation.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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