KYOTO, Feb 05 (News On Japan) - The production of "Tokkuri Ika," a popular souvenir item, has hit its peak in Miyazu City, Kyoto Prefecture. "Tokkuri Ika" involves drying squid into the shape of a sake decanter, taking advantage of the cold, dry winter air. The process involves removing the innards and legs of the Surume squid and then inflating the body, a delicate task that takes about five days.

Pouring hot sake into the "Tokkuri Ika" not only releases a rich squid flavor but also enhances the sake, offering a smooth taste that spreads throughout the mouth. After enjoying the sake, the squid itself can be savored as a delectable accompaniment to the drink.

This year, production is expected to be about 10% less than last year, with around 7,000 units planned, primarily for local sales.

Source: YOMIURI