“Ika-shiokara kurozukuri” (salted and ripened squid meat with liver and ink) was com-pared with “ika-shiokara akazukuri” (salted and ripened squid meat with liver) for the difference in microflora, pH, and the amount of VB-N, Amino-N, TMA, TMAO, and free amino acids during the ripening process. Bacteria isolated from the “Kurozukuri” consisted predominantly of Staphylococcus warneri in the ripening stage and Micrococcus sp. were found to increase markedly in the over-ripe stage. Meanwhile, in the case of “akazukuri” the dominant flora were S. warneri and S. xylosus, during the early and middle ripening stages and S. epidermidis at the deteriorated stage. The amounts of VB-N, Amino-N, pH, and TMA of the “kurozukuri” were always less than those of the “akazukuri”. Sensory evaluation found the “kurozukuri” to have an off-odor for twice as long as the “akazukuri”. These findings suggest that the squid ink favorably influences microflora and chemical properties of the “kurozukuri”.