Dish

Ikasumi jiru

Squid ink soup

Ikasumi jiru is a unique and flavorful soup that combines the briny taste of squid ink with the sweetness of vegetables. The dish is typically made by simmering vegetables such as carrots, onions, and daikon in a broth made with dashi and soy sauce. The squid ink is then added to the soup and cooked until it thickens. The dish is typically served with a side of rice and pickled vegetables.

Asian cuisine› East Asian cuisine› Japanese cuisine

Soup

Origins and history

Ikasumi jiru originated in the coastal regions of Japan, where squid ink is a common ingredient in seafood dishes. The dish is often served during the winter months as a warming and comforting meal.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of ikasumi jiru, with some recipes calling for the addition of seafood such as clams or shrimp. Some versions of the dish also use different types of vegetables, such as mushrooms or spinach.

Presentation and garnishing

Ikasumi jiru is typically served in a large bowl with the vegetables and squid ink on the bottom and the rice on top. The dish is often garnished with chopped green onions and a sprinkle of shichimi togarashi, a Japanese spice blend.