🍲 Ikasumi-Jiru(Squid ink soup)

“Ikasumi-jiru(Squid ink soup)” is a jet-black soup made with squid ink. Bigfin reef squid, also known as white squid, lean pork, and nigana (a type of flowering daisy), called "njana", are simmered and squid ink is added at the end. It is a unique local dish that turns your mouth black when you eat it as if you had blackened your teeth. The unique sweetness and richness of the squid and the bittersweet taste of the bitter vegetables create a unique taste, characterized by a taste known as “ajikuta (a deep, umami-filled flavor).” Also, it is known as a “sagigusui (purgative)” and is said to have a detoxifying effect that removes harmful substances from the body, making it a useful health food to alleviate hot flashes and headaches and to aid in postpartum recovery. The key to preserving the medicinal properties of squid ink is not to overcook it. Squid ink is called “kuri” in the Okinawan language, and this dish is also called “kuri soup.” Squid ink is one of the popular ingredients in Okinawa and there is also “kurijushi,” which is squid ink added to porridge, and “squid ink yakisoba,” which is Okinawa soba stir-fried with squid ink instead of sauce.