福島県·郷土料理
Ika-ninjin
Thinly sliced dried squid and carrots are slowly marinated in a sweet and savory soy sauce. When picked up with chopsticks, the chewy texture of the squid meets the crisp crunch of the carrot—this is Ika-ninjin, an indispensable part of the Fukushima dining table. Its origins are said to date back to the late Edo period, originating in the northern Nakadori region, including Fukushima City. It was originally a preserved food designed to last through the heavy snow of winter. This dish was born from the wisdom of a snowy region, using a marinade that allows it to be kept for several days. While it is very similar to Hokkaido's Matsumae-zuke, the Fukushima style is distinguished by not using kelp (kombu). Some suggest a connection between the two. Today, it continues to be prepared in various households with unique family recipes, served as part of New Year's celebratory meals or as an accompaniment to evening drinks.
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