SHIOKARA ~~~ shiokara is a chinmi (regional delicacy) made of seafood fermented in viscera, salt, and malted rice with flavorings of choice (miso, spices, yuzu, etc.) added at service. gateway: this post's link + http://kyotofoodie.com/chinmi-how-to-make-shiokara/ + https://cookpad.com/us/recipes/167611-the-best-ika-no-shiokara-salt-preserved-squid + http://blog.umamimart.com/2012/01/ika-no-shiokara-fermented-squid/ [Japan] [yuriri] [tsukemono] [offal]
Okyuto (local seaweed cuisine) The people of Hakata have long eaten this traditional food made from seaweed since Edo period and it is still a regular dish to be served in a breakfast today. Seaweed is dried in the sun, boiled in water and firmed into a gelatinous block. It is cut into strips and served with a dipping sauce of ponzu citrus sauce or sesame soy sauce. Its slick texture is excellent and matches very well with rice.