🟠 Local-First — Best in its home region : Toyama.
Inky at first glance, this fermented delicacy from Toyama—firefly squid cured with liver and ink—delivers small bites with deep, quiet power.
Last updated: 2025-11-10
Introduction
Among Toyama’s preserved delicacies, hotaru-ika kuro-zukuri stands out for its bold character. Tiny firefly squid are cured with their liver and ink, then rested to develop flavor. The result is a glossy, jet-black paste: take a small taste and a silky salinity opens up, followed by a gentle bitterness and sweetness from the viscera. It’s a companion to both rice and sake—minimal in portion, generous in aftertaste—condensing Toyama’s sea and preservation craft into a single bite.
What to Try
Pair it with local Toyama sake—dry styles lift the creamy salinity. Since it keeps refrigerated, consider a small jar as a take-home souvenir.
Tokyo or Trip?
🟠 Local-First — Best in its home region : Toyama.
Kuro-zukuri is rarely seen in Tokyo. In Toyama, it sits alongside spring’s firefly-squid season, and locals take their time with it—sipping regional sake and savoring the layered umami. For the full picture, experience both the sea and sake culture on site.
Explore Nearby
- Shiroebi Sashimi in Toyama — Sweet White Shrimp 🍣
- Toyama Black Ramen — Bold Soy 🍜
- Toyama Crab Miso — Grilled in Shell 🦀
- Kanazawa Oden at Kuroyuri (Kanazawa Station) 🍢
- Kanburi in Kanazawa — Winter Yellowtail 🐟
Similar Dishes
- Goma Saba in Fukuoka — Raw Sesame Mackerel 🐟
- Onigiri (Omusubi) in Tokyo — Japan’s Rice Ball Tradition Meets Nori 🍚
- Kaisendon in Togoshi-Ginza — All-Day Seafood Bowls 🍚