Category Archives: Cuttle Fish

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Ikayaki, Takosen & Takoyaki at Ebisu in Shizuoka City! 静岡市ーたこ焼きー戎!

January 26, 2014 dragonlife 2 Comments

Osaka-style ikayaki!

Service: Very friendly. Great explanations
Facilities and Equipment: Very clean if old overall. Washroom in nearby Shizutetsu Store
Prices: Reasonable
Strong points: Osaka-style takoyaki, senbei takoyaki, ika yaki, yakisoba
Entirely non-smoking inosde!

I only waited two days before my second visit to Ebisu in Aoi Ku, Shizuoka City as a friend of mine couldn’t wait to visit the place!
In any case I already told you I wanted to sample the rest of the menu!
Unfortunately the yakisoba were already sold out at 6:30 in the evening!

The man at work!
Years of apprenticeship in Osaka and 5 ears spent in the shop his mother and he opened 5 years ago on the first floor of their abode had made him a real artist!
Very hard work in the heat actually. A job that keeps you trim!

At last I had the pleasure to sample the Osaka-style Ikayaki!

AS it is opened!

It is actually a kind of cuttle-fish omelette/pancake the mother makes with a very strange contraption!

Plenty of pieces of cuttle fish inside!
A real comfort in the cold weather!
Actually beer cans are available at the shop, so don’t hesitate!

While my friend had her takoyaki with (cold) dashi soup stock I asked a plate of plain takoyaki!

I seasoned them myself with the shop’s tare sauce and white mayonnaise sauce for two different tastes!

The mother must have felt in love with me as she gave us takoyaki as service!
The above is a Shizuoka and Osaka love affair as they were seasoned with dry bonito shavings, a Shizuoka specialty!

Of co

Of course we had to sample another takosen!
Japanese or expat you try that!

I’ll have to come back for the yakisoba soon!
Actually the place closed one hour early because all the takoyaki were sold out!
In any case I have an inkling that the son is a rocker!

EBISU

Shizuaok City, Aoi Ku, Tamachi, 7-1 (go along the Hon Toori Street and turn right onto the karge street going at a slant before the bridge. You will find Ebisu just past Shizutetsu Stire)
Tel.: 054-253-1637
Opening hours: 11:30~20:00 (earlier if sold out!)
Closed on Thursdays
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

EBISU/戎
shizuoka City, Aoi Ku, Tamach, 7-1 (along the Hon Toori Street, Turn right into the 45 degrees main street before the bridge, on your left hand side just beyond Shizutetsu Store)
Tel.: 054-253-1637
Opening hours: 11:30~20:00
Closed on Thursdays
Take-out possible
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cuttle Fish, Cuttlefish, 烏賊, 美食, 静岡市, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka City

Japanese Recipe: Deep-fried Squid (cuttlefish), Rings and Tentacles

October 1, 2013 dragonlife 7 Comments

Here in Japan, and shizuoka in particular we have an abundance of squids (cuttlefish) and we do need to sometimes rack our brains for new recipes.
I understand that such sea food is not all that popular in some countries (in Muslim societies they are prohibited) but they make for tasty and reasonably cheap food.
Here is a (actually three ) simple recipe to enjoy them with a great glass of beer!

INGREDIENTS:

-Deep-fried suid:
Whole cuttlefish for three recipes at the same time
Flour
Egg
Panko/Breadcrumbs
Oil

-Deep-fried squid rings:
same squid
Flour
Water
Salt
Black pepper
Curry powder
Oil

-Deep-fried squid tentacles:
Same squid
Salt
Black pepper
Cornstarch
Oil

RECIPE(S):

Even if you mean to eat it only cooked choose a squid of the best freshness for best taste!
My favorite is Yari Ika/槍烏賊/Spear Squid
First pull out tentacles and keep them separately.

Take and throw away entrails That is unless you want to use the squid ink!).
Clean the whole inside and outside a first time with cold clean water.
Peel of whole outside skin. For better explanations and understanding look at these pictures describing the preparation a squid in detail!
Clean again and sponge off any excess water with a clean kitchen paper or towel.

Cut the body in rings. Leave the tail as it is or cut it in strings. Separate the tentacles or keep them whole.

Beat some eggs in a bowl.
Apply flour on all the squid cuts.
Dip into beaten eggs.

Bring oil to 180 degrees Celsius.
Deep-fry until nice orange-brown color.
Eat them hot dipped into a mixture of Worcester Sauce and tomato ketchup (or any suce of your liking!)

For deep-fried squid rings prepare a batter with water, flour, salt, pepper and curry powder (no need of eggs).
Dip the rings in the batter and deep-fry at 180 degrees Celsius.

Savor them crisp with a great craft beer!

As for the tentacles or geso/足 in Japanese, separate them to your liking and clean them in cold water. Sponge off all water.

Coat them with a mixture of cornstarch, salt and black pepper.

Deep-fry them in oil at 180 degrees Celsius just long enough to cook them. Soak off excess oil on a piece of kitchen paper or on a grill.

Serve them as hot as possible as they are or seasoned with chili pepper or/with mayonnaise!
Don’t forget the beer!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Cuttle Fish, 烏賊, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Cuttlefish/Squid Species 6: “Japanese lesser” Varieties

April 15, 2012 dragonlife 4 Comments

IKA-MONSTER
Inedible Lesser Variety!: Giant Squid

By “Japanese lesser” I mean species both more difficult to find on markets, more local and not as appreciated as the former five varieties.
Howeve these should not be looked over as they are still good enough for the finnicky Japanese and appreciated as rarities!

I kept the pictures small as this would be just too big a report!

BOZU IKA

IKA-BOUZUIKA-1

IKA-BOUZUIKA-2

IKA-BOUZUIKA-3

IKA-BOUZUIKA-4

EZOHARI IKA

IKA-EZOHARIIKA-1

IKA-EZOHARIIKA-2

HAKUTENKOU IKA

IKA-HAKUTENKOUIKA-1

IKA-HAKUTENKOUIKA-2

HIMEKOU IKA

IKA-HIMEKOUIKA-1

IKA-HIMEKOUIKA-2

KAMINARI IKA

IKA-KAMINARIIKA-1

IKA-KAMINARIIKA-2

KO IKA

IKA-KOIKA-1

IKA-KOIKA-2

IKA-KOIKA-3

IKA-KOIKA-4

SHINDO IKA

IKA-SHINDOIKA-1

IKA-SHINDOIKA-2

IKA-SHINDOIKA-3-SHIOYAKI

IKA-SHINDOIKA-4

SHIRIYAKE IKA

IKA-SHIRIYAKEIKA-1

IKA-SHIRIYAKEIKA-2

IKA-SHIRIYAKEIKA-3

SODE IKA

IKA-SODEIKA-1

IKA-SODEIKA-2

SUJI IKA

IKA-SUJIIKA-1

IKA-SUJIIKA-2

USUBENI IKA

IKA-USUBENIIKA-1

IKA-USUBENIIKA-2

If you have any questions, don’t hesitate!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Cuttle Fish, 烏賊, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Spanish Cuisine, Spanish Gastronomy, Spanish Restaurant, Spear squid, squid, Tourism, 槍烏賊

Japanese Cuttlefish/Squids Species 1: Spear Squid-Yari Ika-槍烏賊

April 9, 2012 dragonlife 2 Comments

Cuttlefish or squids are eaten almost all the world as they seem to inhabit the whole planet! They are the favourite food of many big fish such as tuna, whales and birds. Although humans contribute to dwindling stocks, they will never consume the same amount as its natural predators.

The Japanese call them Ika/烏賊, roughly meaning crow shellfish/cephalopods.

This is the start of a long series. I do hope you like them, otherwise you are in for a long haul!LOL

Yari Ika Sashimi Salad!

Yari Ika/槍烏賊, or Spear Squid, are also known under the names of Sashiika, Sayaika, Shyakuhachi, Tsutsuika or Sayanaga.
In Japan they are mainly caught in Winter and Spring off the shores of Aomori, Hokkaido, Ibaragi, Mie, Aichi and Yamaguchi Prefectures. Suruga Bay in Shizuoka Prefecture is replete with many varieties.
Females are slightly more rounded than the males.
They are either caught with nets or lines.
Their flesh is comparatively thin, but soft and sweet. They are among the most popular in Japan.
The best specimens are the ones caught by line. Buy them live whenever possible.

They make for beautiful sushi with the body and tentacles (geso/ゲソ) served separately.
They can ordered seasoned with salt and lemon juice, or with tare sauce!
The best sushi restaurants will serve them sashimi or sushi with two different types of soy sauce.