Weird Japanese Food: Halloween Edition

A lot of weird Japanese food comes from squid! In particular, squid is a very versatile ingredient that is used in many dishes. These dishes may not look very appealing at first glance but once you have a bite you realize how delicious they can be! Let’s check out some interesting dishes for the Halloween season!

Ikasumi

Ikasumi or squid ink is a dark type of pigment released by squids as a response when they feel threatened. Squid ink has been used for centuries in traditional medicine, writing, art, cosmetics, and as a food additive. The ink became popularized in Japanese cuisine in the 1990s and was integrated into various dishes such as ramen, ice cream, sushi, and bread. 

Squid ink is typically available in sauce or powder from supermarkets. When you open a package you will see a dark black liquid or powder which may be off putting at first but it will definitely help you make a delicious meal.

Occasionally some major chains such as McDonald’s and Burger King also sell “Squid Ink Burgers”, the squid ink is used to make the buns black. These burgers are very popular with locals and tourists alike. 

One of the more unique and rare food options featuring squid ink is ice cream! This is hard to come by but some ice cream stores in Hokkaido and Shizuoka sell it.

Okinawa in particular has a tasty regional soup called ikasumi-jiru (squid ink soup). Its ingredients aresquid ink, squid, and occasionally pork. Many people find it very tasty!

The ink also has various health benefits, it has antimicrobial properties and antioxidant effects that can reduce blood pressure, combat stomach ulcers, and can boost immunity to help prevent cancer.

Ika no Shiokara

Ika no shiokara or “fermented salted squid” is a type of squid that is fermented in its own guts (viscera) and salt with rice on the side. The flavor of this dish is chinmi (a rare taste). In other words, it’s an acquired taste because the flavors can be rather strong even for the Japanese palette. This is one of the more traditional types of weird Japanese food.

The dish became popular in the 11th century as well as in post-war Japan. Because it was a rich source of protein, fats, and Vitamin D most people ate it during winter months when there wasn’t as much food. It tastes best small portions as a full dish might overwhelm your sense of taste.

Shirako is on many in izakaya menus throughout Japan, and it pairs well with sake and whiskey. The best prefectures to try fermented salted squid are Hokkaido, Miyagi, and Aomori, where they catch a lot of squids.

Hokkaido particularly accounts for 50% of nationwide fermented fish production.  If you can’t make it to the north of Japan, Hyogo, Shizuoka, and Nagasaki Prefectures also catch a lot of squid!

Looking for some fun treats to embrace the Halloween season? TokyoTreats has everything you need! TokyoTreat delivers the best Japanese snacks, drinks, and sweets right from Japan to your door every month, so you can have a memorable moon viewing time at home with your friends and family!

Katsu Ika Odori-Don

Katsu ika odori-don or “dancing squid rice bowl” is a unique dish that might not be for the faint-hearted. As the name suggests, it is a rice bowl dish consisting of ikura (fish roe), eggs, and seaweed. There’s usually a squid’s head on top of the rice bowl as well. This weird Japanese food in particular is a viral sensation both amoung locals and tourists.

Although the squid is dead it starts to move once you drizzle it with soy sauce.  The sodium or salt from the soy sauce triggers the dead squid’s nerve cells, forcing them to contract which can make the squid look like it is dancing. Sometimes the movements can be enough for the squid to jump off the bowl!

The texture of the squid is chewy and the taste can be slightly sweet. This dish is available all year round and found throughout Japan. However, it’s best to to have it in Hokkaido or Aomori where the squid served is very fresh. Katsu ika odori-don is popular in Hakodate’s morning market. Here people serve it at the market’s “donburi yokocho seafood” restaurant avenue.

Shirako

Shirako or fish milt are codfish sperm sacs. People eat them raw or cooked and izakayas or restaurants usually provide both options.  It is commonly served on top of rice, as tempura, or used in chawanmushi (egg custard). 

The texture of shirako when raw is mild and creamy, almost like cream cheese! When cooked it becomes firmer.  It’s in season during the winter months in Japan, from December to February.

When it is served raw, shirako is typically doused in ponzu (citrus-based sauce) and garnished with grated daikon (winter radish) shiso (beefsteak plant), and/or scallions.

One of the popular ways it can be served raw is in gunkan maki sushi (battleship-like sushi). In this dish, the shirako is placed on top of rice then wrapped in seaweed. This is a great way to eat shirako if you want to avoid a sticky mess!

Shirako tempura and yakimono (grilled) shirako are great ways to have shirako cooked. Shirako tempura is a crunchy dish but the inside retains its creaminess. It is often served with salt or tsuyu (umami-rich dipping sauce). Grilled shirako is typically grilled over binchotan (white) charcoal. This makes for a tough exterior but the insides very soft.

This dish has a variety of health benefits! It specifically, has anti-aging properties, high levels of protein, and is a source of vitamins B12 and D.

Noresore

Noresore or baby conger eels is a seasonal dish that is available for a limited time in spring. It is one of the world’s rarest delicacies as they are typically only available for two weeks in spring. Also, it’s a regional specialty dish in Kochi, Ibaraki and Aichi Prefectures.

They are typically five to six centimeters long, though some can be up to two meters in size. They are fully transparent except for their eyes. People eat this raw dish like noodles with soy sauce or ponzu on the side.

Noresore can also be served in gunkan maki sushi which is usually garnished with yuzu vinegar and freshly grated daikon radish. The texture of noresore is very smooth and pleasant on the tongue.

Previously, only fishermen in the south seas of Japan eat this dish because it can lose its freshness quickly. However, thanks to advances in technology, people eat this dish throughout Japan.  The best places to eat noresore is at a restaurant or izakaya in Kochi Prefecture.

These dishes may be weird but they’re definitely delicious and nutritious!
With it being a spooky season it would be fun to recreate these dishes at home.

So, did you get any inspiration for a unique dish to make to surprise your friends or family? Or are you inspired to visit Japan and eat this weird Japanese food? Let us know in the comments below!