Local specialties
Ikasumi Shiru
- 47Okinawa
Your tasting map
- 47Okinawa
Dish log
An Okinawan soup of bigfin reef squid, pork, and nigana (bitter greens) simmered together and turned jet black with squid ink.
Dish profile
About this dish
- Main ingredients
- shiro-ika (bigfin reef squid) and its ink, lean pork, njana (nigana), bonito dashi, salt
- History and origin
- A local Okinawan dish made with bigfin reef squid, known as shiro-ika, it is also called "Kuri no Oshiru" because squid ink is called kuri in the Okinawan language. Squid ink is a familiar ingredient in Okinawa and is also used in "kuri jushi," a zosui-style rice dish, and in squid-ink yakisoba.
- When it is eaten
- It is a home-cooked dish made when fresh bigfin reef squid is available, and is sometimes made with store-bought squid ink. It can also be enjoyed at restaurants in the prefecture.
- How it is eaten
- Squid and lean pork are placed in a pot lined with njana and simmered for about an hour, seasoned with bonito dashi and salt, and finally the squid ink is added and cooked only briefly to finish. Eating it turns your mouth black.
Sources
- イカスミ汁 沖縄県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianClues to confirm: meat or seafood
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- HalalClues to confirm: pork
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- Gluten-freeNo direct clue found (this does not mean suitable)
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- PorkPork: clue found in dish information
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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