Is black cuttlefish juice edible?

Cuttlefish juice looks black and is often regarded as unclean, but it is very popular with health-conscious consumers because of its unique taste. Nowadays, the function of squid juice in food industry has attracted much attention, such as bread, pasta, Philippine sauce and a wide variety of Japanese squid juice foods.

In Venice, Italy, there is nothing better than spaghetti with cuttlefish sauce, which is full of strong tidal flavor, except gondola boat. You will eat your mouth full of black teeth, and what you chew in your mouth is the sparkling sea and delicious production.

In Spain, the famous paella with cuttlefish sauce is mouth-watering. For hundreds of years, cuttlefish rice has become a beautiful scenery in Spanish recipes. When Spanish people eat cuttlefish rice, they pour a little lemon juice on it and add a little sour taste to reduce the taste. When eating paella with cuttlefish sauce, you can order lettuce, which is good in meat quality and nutrition.

In Japan, bread, Lamian Noodles and spaghetti sauce made of squid juice are on the market one after another, forming a squid juice food craze. As the "pioneer" of hot cuttlefish juice food, he used black cuttlefish juice bread and then began to sell French bread mixed with cuttlefish juice. It is said that the Japanese Bridge Store in Tokyo of Mitsukoshi Baihua Store only sells 80 pieces of this bread every day, but sometimes the number of people waiting in line to buy it exceeds 100. In addition to bread, "Lamian Noodles with noodles with cuttlefish sauce" went on sale several years ago. In addition, Japan has also introduced new varieties such as sausage and jelly mixed with squid juice. Recently, I also made a cuttlefish juice drink. On the streets of Japan, I will see girls open a can of cuttlefish juice drinks, gulp it down and burst into laughter. With the makeup of Shibuya girl, if you see it at night, you will be scared to turn over.

In China, cuttlefish juice has been used as a special dish and special seasoning in many seafood hotels to make ink dumplings, ink rice and ink dishes.