Cuttlefish ink is a unique culinary ingredient derived from the ink sacs of cuttlefish. This dark, viscous liquid adds a striking black color and a briny, umami flavor to dishes. It is extracted, ground, and combined with water, salt, and a thickener before being heat-treated for preservation.
In Mediterranean cuisine, cuttlefish ink is often used in risottos and pasta dishes, adding a dramatic visual appeal and a unique savory flavor. In Japanese cuisine, it is known as "ikasumi" and is used in dishes like squid ink pasta and black rice.
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