Ika no Goro Miso-ni

Boasting the largest catch of squid in Japan (2015), Aomori prefecture has a diversity of dishes using squid. One of the most beloved dishes by locals is the “Ika no Goro Miso-ni.”
It can be enjoyed as is, accompanied with mayonnaise or with chives.
*This recipe is based on recipes from “Food Culture Tradition Guidebook.”

Ingredients [5 serving(s)]

  • 3 squids (Pacific flying squid)
  • 2 squids’ innards (goro)
  • 1 tbsp of miso
  • 1 tbsp of sake
  • A small amount of oil


  1. Remove the tentacles and innards out of the body cavity.
    Tip: Use a fresh squid as this recipe uses the innards.
  2. Carefully detach the ink sac that is attached to the innards. Cut the innards at the cartilage on the tentacles’ joint.
  3. Rinse the body and tentacles and blanch the parts.
  4. Slice the body into rings, and cut the tentacles into bite-size.
  5. Heat oil in a pan. Cook the innards together with miso and sake.
  6. Add the body and tentacles to the pan and cook a little more.
    Tip: Stir frequently over medium to low heat as it burns easily.

Video “Ika no Goro Miso-ni”

Video “Ika no Goro Miso-ni”


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