PURPOSE: To obtain 'OKIZUKE' [pickle in vinegar containing SAKE (Japanese rice wine) and common salt] of cuttlefish in a short time without destroying cells or denaturing proteins, by bringing a fresh cuttlefish into contact with a high-osmotic pressure substance through a semipermeable membrane, seasoning the resultant dehydrated cuttlefish and bringing the seasoned cuttlefish into contact with a high-osmotic pressure substance through a semipermeable membrane to dehydrate the cuttlefish.

CONSTITUTION: A raw cuttlefish 5 wrapped in a semipermeable membrane, e.g. cellophane, etc., is wrapped in a dehydrating sheet 1 hermetically sealing a high-osmotic pressure substance 3, e.g. gelatinous aqueous solution of sucrose, etc., and a high polymer water absorbent 4, e.g. acrylic acid polymer, etc., between semipermeable membranes 2, e.g. cellophane, etc., contained in a refrigerator for 3W10hr and dehydrated. The resultant cuttlefish 5 is then dipped in a seasoning solution consisting essentially of soy sauce, 'MIRIN' [sweet SAKE (Japanese rice wine)] and SAKE for 3W7 days, taken out when the seasoning solution is moderately permeated and drained. The obtained cuttlefish is wrapped in the sheet 1, brought into contact with the high- osmotic pressure substance 3 through the semipermeable membranes 2 again and dehydrated.