🟠 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: 2025-12-05
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
- Kobore Sushi in Togoshi-Ginza — Overflow Gunkan with Ikura & Sea Grapes 🍣
- Grilled Saba Sushi from Sakai City Shop in Togoshi-Ginza — Fukui’s Classic Flavor 🍣
- Toyosu-Fresh Chutoro at a Hidden Izakaya in Togoshi-Ginza 🐟
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About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.