Ikameshi Guide: How to Eat Hokkaido’s Squid Rice Ekiben
About 2 min read
“Ekiben,” boxed meals sold for railway passengers, are a uniquely Japanese food culture—and recently they’ve been gaining renewed excitement in regions across the country. Among them, ikameshi is well known as one of Hokkaido’s signature ekiben. With its distinctive “whole squid” appearance, many people aren’t sure how to eat it at first. This time, we visited Ikameshi Abe Shoten, the original shop behind the ikameshi bento, to ask the best way to enjoy it!
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【Advised by】Ikameshi Abe Shoten
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Get to Know “Ikameshi”
Ikameshi, a local specialty from Hokkaido, is a dish made by stuffing glutinous rice into a squid and boiling it. It’s known for being filling and easy to eat.
In 1941, Ikameshi Abe Shoten in Mori, Hokkaido, began selling ikameshi as an ekiben, and it quickly became a hit. More than 80 years later, it is still loved by many people.
The shop seasons it with a secret sauce that has remained unchanged since the early days. The deep, savory-sweet flavor of tender squid and glutinous rice soaked in the sauce is irresistible!
The best way to eat ikameshi is to take a big bite
With its striking appearance, “ikameshi” makes a strong impression. In the ekiben, you’ll find two whole squids inside. So, how should you start eating it…?
From the fin (ears)? From the body? And is it OK to eat it with your hands? You might wonder, but the answer is: don’t worry—go ahead and use your hands and take a bite. It’s seasoned well enough that you can enjoy it as-is, without adding any condiments. It’s a luxurious way to savor the squid’s umami to the fullest.
If the lower part of the body is secured with a toothpick, it’s easier to hold that part and start from the fin side. Of course, taking a bold bite straight into the body—packed with glutinous rice—is also OK. Try different ways and see what you like!
Slicing it into rounds is also ◎
If you take it back home or to your lodging and share it with friends or family, slicing it into bite-size rounds is also recommended. This style might be especially good as a snack to go with drinks! Enjoy the beautiful cross-section, with glutinous rice packed tightly inside the squid, as you savor each piece.
How our editors like to eat it
Ikameshi is richly seasoned, so enjoying it as-is is best—but some of you may want to have fun changing up the flavor.
For those people, here are two “flavor twists” recommended by one of our editors who’s from Hokkaido!
① Shichimi togarashi × mayonnaise
With grilled squid—popular as a drinking snack—you’ll often see “shichimi mayo” served on the side.
So this time, we tried applying it to ikameshi!
With shichimi mayo, it’s OK to use a surprisingly generous amount! The sharp heat brings out the sweet-and-savory flavor of ikameshi. It pairs perfectly with alcohol, transforming it into an irresistible dish for drink lovers.
② Yuzu kosho
For those who want a refreshing taste (and a bit of a palate cleanser), “yuzu kosho” is recommended.
Adding the citrusy aroma of yuzu to rich, sauce-soaked, satisfying ikameshi makes it feel lighter to eat.
Ikameshi, made generously with squid, is a local gourmet born from Hokkaido’s abundant natural bounty. Finding your own favorite way to customize it might be part of the fun!
Founded in 1903 (Meiji 36), the company has been selling ikameshi bento since 1941 (Showa 16). In addition to local sales, it also appears at department stores nationwide as well as outdoor events and festivals. Through its official online shop, you can also purchase items such as retort-pouch ikameshi and curry, among other products.
*The information is based on the time of reporting or creation, and may differ from the current situation.
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