Rcently, the poor catches of the Surume Ika squid has been a serious issue for many seafood processing companies and other related businesses in Japan. As an alternative to Surume Ika, this Murasaki Ika has been increasing its popularity due to its similar taste and texture. Murasaki ika is also cheaper and bigger than Surume Ika, so anybody who is looking for high quality squid, please give it a try!
This squid is super convenient! It is cleaned, trimmed and “criss cross” scored. Scoring squid not only helps to tenderize the seafood, but also makes the squid curl up nicely when cooked. Other benefit of having this “criss cross” cut is that by increasing the surface area , more sauce and seasonings will adhere to the squid!
Nisshin Tempura Flour “Karoyaka “ is what you need to make delicious and crunchy Japanese tempura without any complicated techniques! Tempura or any deep fried dishes made with this Tempura flour are proven to be lighter and crispier. Just add 1 cup of batter mix (100g) to 160ml of water and mix. Dip ingredients into the mix and deep-fry.
This smoked soy sauce is gluten free. It is a tamari soy sauce, made without wheat nor additives. Once the soy sauce is made, it is smoked 40 minutes with cherry wood. This process gives the soy sauce strong smoked flavors that highlight its fullness.