[1] Ikameshi is prepared by removing tentacles from and gutting the squid, which is then stuffed with washed rice and cooked in dashi.

[2] Other ingredients sometimes used as stuffing include minced squid tentacles, bamboo shoots, carrots and aburaage.

[3][1] In 1941 during World War II when food rations had a shortage of rice, Mori Station ekiben vendor Abeshoten (now Ikameshi Abeshoten) decided to use the plentiful Japanese flying squid that were being caught at the time as a way to ration the supply of rice.

By the second competition, sales of ikameshi reached the number one ranking and became a regular entry in subsequent years.

In recent years, other manufacturers of ikameshi other than Abeshoten have cropped up, and it is now possible to easily obtain it packaged and preserved by such means as special events and mail-order.