🍱 Ika ninjin
Ika-ninjin is a side dish made by finely slicing surumeika and carrots and marinating them in a sweet and spicy sauce made of soy sauce, coarse soybean paste, and mirin (sweet sake). It has been eaten for more than 100 years, and the seasoning varies from household to household. It has been eaten for over 100 years, and each family has its own unique flavor. It has been used as a flavor for snacks, and has been arranged in various ways such as kakiage and takikomi-gohan (cooked rice). It is said to be similar to Matsumae pickles, a local dish of Hokkaido, with the difference that Matsumae pickles contain kombu (kelp) and ika carrots do not. However, there is a theory that Matsumae-zuke is the root of ika-carrots, or vice versa, and the two dishes are often thought to have a connection.