Fukushima Local Cuisine: Ika Ninjin

Howdy partners! Ever tried a dish that’s got a bit of a chew and a whole lotta flavor? Well, pull up a chair and let me tell you about “Ika Ninjin” from Fukushima. It’s a simple little side dish with a history that’ll make you say “yeehaw”!

Dish Name: Ika Ninjin

• Region / Location: Fukushima Prefecture, especially Fukushima City.
• Primary Area of Tradition: Fukushima City.
• Main Ingredients: Dried squid (surume ika), carrot.

How It’s Eaten / Served

Ika Ninjin is a pretty straightforward dish. You take thinly sliced dried squid and carrots and soak ’em in a sweet and savory sauce made with soy sauce, sugar (or sometimes mirin). After letting it sit for about half a day, it’s ready to go! But if you leave it for a few days, the flavors really meld together. Some folks even sprinkle sesame seeds on top for an extra nutty kick. It’s the kind of side dish that makes you want to grab another bowl of rice!

Cultural Background and Preservation

Ika Ninjin has been a local favorite in Fukushima for over a century, and every family has their own little twist on the recipe. It’s so popular that it’s even been turned into snack food and used in creative dishes like tempura and mixed rice!

Some say it’s similar to “Matsumae-zuke,” a dish from Hokkaido, but the big difference is that Matsumae-zuke has kelp in it, while Ika Ninjin doesn’t. Still, there’s a theory that one might have influenced the other, so these two dishes are often thought to be connected.

While you can enjoy Ika Ninjin year-round now as a regular side dish, it actually started out as a way to preserve food during the winter. Since it lasts for a good while when soaked in the sauce, it was super handy in Fukushima, where heavy snow made it tough to get fresh veggies in the colder months. It’s also a must-have for New Year’s celebrations around here. Whether you’re piling it on your rice or enjoying it as a snack with some drinks, Ika Ninjin is a true taste of Fukushima.

Even today, folks in Fukushima whip up Ika Ninjin at home without much fuss. Plus, some famous folks from Fukushima have talked about it on TV, so it’s getting known all over the country! You can even buy it as a souvenir or find it as a special item if you’re doing some hometown tax donations. It’s a little dish with a big story!

Additional information:

• Surume ika (するめいか): Dried squid. Drying intensifies its flavor and gives it a chewy texture.
• Mirin (みりん): A type of sweet rice wine used for cooking. It adds a subtle sweetness and glaze to dishes.
• Matsumae-zuke (松前漬): A traditional dish from Hokkaido made with shredded dried squid, kelp, herring roe, and carrots, marinated in a soy sauce-based sauce.