Amami area

Mizuika (Japanese common squid), squid ink bag (mada), miso, dried bonito flakes

The giant cuttlefish is another name for the bluefin squid, which is a relatively large squid with a body length of 40 centimeters. Because of its translucent appearance, it is often called "mizu-ika" in Kagoshima Prefecture. The Nansei Islands, to which the southern part of the Kagoshima mainland and the Amami Islands belong, are the main fishing grounds in Japan. Eging is a typical squid fishing technique, coined by combining the English progressive form of "ing" with "egi," and is said to have originated on Amami Oshima Island. It is said that the method was introduced to the Satsuma clan via Tanegashima Island in the mid-Edo period (1603-1868), indicating that squid fishing has been popular in the Amami area since ancient times. Even today, squid fishing is possible throughout the year, and anglers come from outside the prefecture to fish for squid.
A typical Amami local dish using squid is "mada-jiru" (squid soup). Mada" means "ink bag," and it has long been believed to lower blood pressure and nervousness in the Amami region, and many people used to buy it as a medicine.
Drinking miso soup with squid meat and sumi ink is unique to the Amami region, and "mada soup with squid" is popular among many people because of its mild sweetness and richness.

Mizuika can be caught throughout the year, so it is eaten regardless of the season.

After making soup stock with bonito flakes, add pork tripe and dissolve miso. Cut the pre-processed squid into bite-size pieces and add them to the broth. Finally, squeeze out the squid ink from the ink bag and add it to the soup. Serve in a bowl, sprinkled with leafy greens such as pandanas. Since squid ink contains a little salt, it is best to use a thinner amount of miso. Also, squid meat becomes tough and tastes bad if it is overcooked, so it is important to make and eat it quickly. The flavor of the soup and the ingredients used vary from household to household.

(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
In addition to being made at home, the soup is also served at school lunches to promote food education and food culture, and there are opportunities to learn how to make the soup at cooking workshops. It is also served to visitors at local events.