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  7. Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)

Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew) ｜ Our Regional Cuisines

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  • Toyama Prefecture

    Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)

Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)

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  • Ika-Satoimo-Nimono (Squid and Satoimo(=Japanese taro) stew)

    Image source: "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

  • Main lore areas

    All of Toyama prefecture

  • Main ingredients used

    Squid, Satoimo(=Japanese taro)

  • History/origin/related events

    The variety of Squid dishes varies depending on the season, but Squid is available year-round in Toyama, so there is a rich variety of Squid dishes.” Ika-Satoimo-Nimono” is a well-known home-style dish that offers the plump texture of Squid, the sticky softness of Satoimo(=Japanese taro), and the rich taste.
    One of the most commonly used Squid is” Surume-ika”, the top catch in Toyama Bay. It is landed at the Himi and Shinminato fishing ports in the western part of the prefecture, and because of the speedy process from catch to tender and shipment, it is characterized by its freshness and brightly colored flesh.
    Satoimo(=Japanese taro) is a traditional vegetable of Toyama Prefecture that has been cultivated since the Edo period. Nanto City and Kamiichi Town are famous as the main production areas, and it is harvested from September to November. Therefore, this "Ika-Satoimo-Nimono" is also basically a familiar dish that appears during cold weather and is popular among people of all ages.

  • Opportunities and times of eating habits

    Satoimo(=Japanese taro), a traditional vegetable in Toyama, is harvested from fall to winter, as it this dish is a winter staple that appears on tables especially during the cold season. It is a dish that is enjoyed not only as a side dish with rice, but also as a snack with sake.

  • How to eat

    Remove entrails from Squid and slice into rounds. Peel Satoimo(=Japanese taro) and set aside. Bring the stock to a boil and add the squid and satoimo(=Japanese taro). Scoop out the scum and let the squid and satoimo(=Japanese taro) soak up the flavors while shaking the pot over low heat for 30 minutes until the broth is reduced.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    Each family has its own way of making it and passing it on.

RECIPE

Ingredients (4 servings)

  • Squid 2
  • Satoimo(=Japanese taro) 15
  • [Ni-jiru] Dashi (=Japanese soup stock) 250mL
  • [Ni-jiru] Sugar 3 tbsp.
  • [Ni-jiru] Sake 2 tbsp.
  • [Ni-jiru] Soy sauce 3 tbsp.
  • [Ni-jiru] Ginger A little

How to cook

  • 1. Remove entrails from Squid and cut into round slices.

  • 2. Peel Satoimo(=Japanese taro), rub it with salt, and boil quickly in boiling water to remove the slime.

  • 3. Boil stock and add Squid and Satoimo(=Japanese taro).

  • 4. Scoop out the scum from “Ni-jiru “(the simmering broth) and let theSquid and Satoimo(=Japanese taro) soak in the broth for 30 minutes over low heat, shaking it until the broth is reduced.
    Do not boil over high heat, as it tends to boil over and does not contain much flavor.

provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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