It looks like I've found a source of whole grain! But wait, no, this is not a pumpernickel loaf. It's another fun bit of Okinawa that I've never mentioned before. A squid ink baguette. Indeed, a fairly popular cooking ingredient here is SQUID INK. It makes things pitch black, like this otherwise nutrient-less loaf of white bread (sorry, I am very biased against non-whole grains!) You can order things like squid-ink soup and squid ink rice at a restaurant but they have the unfortunate tendency (despite their fine flavor) to turn your teeth black. I was a bit taken aback to discover squid ink bread this weekend (not to mention that the place we foudn it was a so-called American export food store), but as it turns out, the baguette is the perfect medium by which to transport the delectable flavor of squid ink to your palette without dying your entire mouth black. Yay for innovation! 3 cheers for squid ink.