Squid Shiokara Day

What Is Squid Shiokara Day?

October 19th is "Squid Shiokara Day" in Japan. It was established by Onoman Co., Ltd., a seafood maker headquartered in Kesennuma, Miyagi Prefecture, and is certified and registered by the Japan Anniversary Association. October was chosen because squid, the main ingredient, is in season, and because squid have 10 limbs. The 19th comes from wordplay: shiokara is made by maturing squid, and 1-9 can be read as "juku," as in jukusei (maturation).

A Date Drawn from Squid Limbs and "Maturing"

Squid Shiokara Day turns a feature of the squid itself and a key step in making shiokara into a date.

• Established by: Onoman Co., Ltd., based in Kesennuma, Miyagi Prefecture
• Why October: Squid is in season, and squid have 10 limbs
• Why the 19th: Shiokara is made by maturing squid, and 1-9 reads as "juku" (maturing)
• Where it began: Kesennuma, one of Japan's leading fishing ports, where fresh Sanriku seafood is landed

Great over Rice or with a Drink

Squid shiokara is a fermented food made by salting squid flesh together with its liver and letting it mature. Maturing brings out deep umami, making it a classic topping for freshly cooked rice and a popular snack with drinks. Some people also enjoy it on buttered potatoes and in other creative dishes.

Tips for Marking This Day

• Enjoy squid shiokara on a bowl of freshly cooked rice
• Try a dish that uses shiokara, such as with potatoes or pasta
• Learn about the seafood of Sanriku and Kesennuma
• Check for yourself that a squid has 10 limbs (two of them long tentacles)

Slow Maturing Creates Deep Flavor

Given time to mature, squid shiokara gains rich umami. October 19th is a day to savor this dish, which packs together the bounty of in-season squid and the wisdom of fermentation.