ikameshi
Sign in to saveAlso known as stuffed squid
is a Japanese dish of rice-filled squid. It is a regional dish from the Oshima area of Hokkaidō.
In the Vinony graph
Within Vinony's link graph, ikameshi is referenced by 234 other articles, and connects out to pilaf, scorched rice and juk.
It is catalogued under topics including Japanese rice dishes and Squid dishes.
Its subject is documented across 10 Wikipedia language editions.
Key facts
- Prepared food.name
- Ikameshi
- Prepared food.image
- Ikameshi tsukemono haibaru.jpg
- Prepared food.image_size
- 230px
- Prepared food.caption
- Preserved Hokkaido ikameshi served in London.
- Prepared food.alternate_name
- squid rice
- Prepared food.country
- Japan
- Prepared food.region
- Oshima area of Hokkaidō
- Prepared food.main_ingredient
- squid, dashi, rice
via Wikipedia infobox
~2 min read
Encyclopedic overview
4 sectionsContents
- Preparation
- History
- See also
- References
is a Japanese dish of rice-filled squid. It is a regional dish from the Oshima area of Hokkaidō.
==Preparation== Ikameshi is prepared by removing tentacles from and gutting the squid, which is then stuffed with washed rice and cooked in dashi. Toothpicks and other such items may be used to keep the rice in place. The rice itself is usually a blend of both glutinous and non-glutinous rice. Other ingredients sometimes used as stuffing include minced squid tentacles, bamboo shoots, carrots and aburaage.
Excerpted from Wikipedia’s “ikameshi” article, available under the CC BY-SA 4.0 licence.