The production of Tokkuri Squid, a popular souvenir in Miyazu City, Kyoto Prefecture, which is made by processing Japanese squid into a tokkuri shape, is at its peak. At ''Kuraoka Shoten'' (Miyazu City, Kyoto Prefecture), the only shop in Miyazu City, the owner, Yoshiyuki Kuraoka (57 years old), is hard at work molding.
Tokkuri squid is formed into a tokkuri-shape by removing the legs and internal organs and injecting air into the body. The ears become small. When you add sake, the flavor melts and becomes mellow, and when roasted over fire, it becomes a snack.
They are manufactured in the winter when the air is dry, and on January 11th, Mr. Kuraoka skillfully filled about 150 of them using an electric inflator while checking how well they were inflated.
Work will continue until April. Due to the poor catch of Japanese common squid this year, we plan to produce 5,000 squids, 2,000 fewer than usual. Mr. Kuraoka said, ''It's difficult to purchase, but I want to continue making it as a specialty of Miyazu.'' In addition to Kuraoka Shoten, you can purchase it at Michi-no-Eki and supermarkets in Miyazu City.
