Shiokara is a traditional Japanese salted and fermented seafood delicacy made from seafood meat, internal organs, and roe. There are many varieties of shiokara, including Konowata (made from sea cucumber intestines), Shuto (made from the entrails of tuna or bonito), and Uruka (made from sweetfish). However, when people simply refer to "shiokara," they usually mean Ika no Shiokara, which is made from squid. A distinctive feature of Ika no Shiokara is that it is fermented using not only the squid's flesh but also its internal organs.