# Surume no Kojizuke ｜ Our Regional Cuisines

**Cuisine Name**: Surume no Kojizuke

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Tottori Prefecture

## Main Ingredients Used
Japanese common squid, salted vegetables, rice koji(=malted rice)

## History, Origin, and Related Events
Tottori Prefecture faces the Sea of Japan, and in winter, the cold air from the north causes a lot of snow to accumulate, making it difficult for people living in mountainous areas to procure food materials during the winter. In Tottori Prefecture, squid, or Japanese common squid, is harvested in autumn (from September to November). To preserve the taste of the harvested squid for a long period of time, and to prepare for the winter season when ingredients are hard to find, "Surume-no koji zuke" (squid marinated in rice koji(=malted rice)) was created. The characteristic of this dish is that it uses squid that has been dried in the sea breeze to reduce its odor and has a moderate saltiness, which gives it a deep flavor.The squid is then chopped and marinated in rice koji(=malted rice), and when aged, the squid is softened and becomes rich in flavor and umami. In the past, miso and soy sauce were also handmade at home, so rice koji(=malted rice) pickles were made in each household with each home having their own distinctive style and taste and is affectionately called,” Mother’s taste.” It is also commonly pickled with salted vegetables, but the vegetables used are varied. Cucumbers, perilla leaves, eggplants, chili peppers, wasabi, bell peppers, etc., became a colorful and popular flavor for each household. Nowadays, vacuum-packing technology has made it possible to preserve them for even longer periods of time, and they are widely eaten throughout Japan as a souvenir of Tottori Prefecture.

## Opportunities and Times of Eating Habits
Surume-ika (Japanese common squid) is in season from September to November. Surume-ika caught during the season are dried in the sea breeze for a day, chopped and marinated in rice koji(=malted rice), and are ready to eat 10 days to 2 weeks later, when winter arrives. It can be preserved for a long time by freezing and vacuum-packing.

## How to Eat
It is also a perfect accompaniment to hot white rice or ochazuke (rice with green tea) with chopped shiso leaves, or as a side dish for sake. It is also good on crackers with cheese, or on vegetable sticks, and goes well with Western sake. It is also delicious stir-fried with cabbage and tossed with boiled pasta. It has a sweetness unique to rice koji(=malted rice) and can be eaten as is or used as a seasoning.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It can be purchased at local supermarkets and souvenir stores.

## Ingredients
- Rice koji(=malted rice): about 800g to 1kg
- Japanese common squid (dried overnight): 5 or 6
- [Seasoning A] Soy sauce: 3 cups
- [Seasoning A] Sake: 2 cups
- [Seasoning A] Mirin(=sweet rice wine): 1 cup
- [Seasoning A] Sugar: 100 g
- Salted vegetables (Green Shiso and fruits, eggplant, cucumber, myoga, salt): As needed

## Recipe
1. 1. Tanzaku-cut (rectangular cuts) Japanese common squid into 3mm/3cm (1.2 inch) strips, rinse in cold water and sprinkle with sake.
2. 2. Add rice koji(=malted rice) mold to squid and mix well.
3. 3. Rinse the pickled vegetables in water, take out the salt, and chop them finely.
4. 4. Add seasoning A, which has been cooled after boiling, to 2 and 3, mix well, place in a jar or other container, and cover with a weight.
5. 5. Add sake, mirin(sweet rice wine), soy sauce, etc. to taste, stirring occasionally.
6. 6. The best time for pickling is from October to March (about 20 to 30 days).If it is summer, you can make fragrant malt-pickled rice in about 10 days.

## Provider Information
provider : Tottori Prefecture

![Image](Not found)