Tag Archives: squid

Cuttlefish, Japanese Gastronomy, squid, Surume Ika, sushi

Japanese Cuttlefish/Squid Species 4: Surume Ika/Japanese Common Squid-Pacific Flying Squid

November 12, 2015 dragonlife Leave a comment

Here we continue with this series which still promises a long haul!

Surume Ika/鯣烏賊 or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.

It is caught off the shores of Northern Japan and south of Kyushu Island.
Catches tend to vary widely.
The Japanese squid can live anywhere from 5°C to 27°C, and tends to inhabit the upper layers of the ocean. They are short lived, only surviving about a year.
The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September. Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.
Most of it is turned into various pickled or dried cuttle fish/squid products.
It is also much appreciated broiled or simmered.

It is quite popular as a simple sushi nigiri,

or slightly boiled with “tare” sauce.

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, Pie
rre.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

Big Fin Reef Squid, Japanese Gastronomy, squid

Japanese Cuttlefish/Squid Species 3: Aori Ika/Bigfin Reef Squid

August 23, 2015 dragonlife Leave a comment

Here we continue with this series which still promises a long haul!

Aori Ika or Bigfin Reef Squid is another extremely popular cuttle fish but in many othere countries.
In French languedoc and Roussillon they call them “piste” and eat them raw marinated in lemon juice, olive oil and spices on top of freshly toasted bread.

American Aori Ika/Caribbean Reef Squid

Of course they come by various regional names in Japan: Mo Ika, Bashoo Ika, Kutsu Ika, Misu Ika, Shiroi Ika.
They are fairly large as they can attain 40~45 cm length for a weight up to 6 kg.

Their season is from Summer to early Autumn (just in time for this article!). They are mainly caught in Central and South Japan along the Southern shores.
The catch has never been big (mainly by trawling nets), making them a choice morsel.

They are considered the best cuttlefish as far as sashimi is concerned.
The Japanese often catch them as a hobby to process and sell at local markets.

As sushi, especially as nigiri, they are simply top-class!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Cuttlefish, Japanese Gastronomy, squid

Japanese Cuttlefish/Squids Species 2: Kensaki Ika (Red Squid)

July 30, 2015 dragonlife Leave a comment

“Kensaki Ika/ケンサキ烏賊 goes by the Latin name of Loligo (Photololigo) edulis Hoyle,1885, but that complicated name does not prevent this particular squid to be extremely popular in Japan!

It is of course known under other local names: Aka Ika/Red Squid, especially in Shizuoka, Budo Ika/Grapes Squid, Shiro Ika, Gotou Ika.

They will soon appear in the markets in Summer.
They are mainly caught by line.
They are more and more available live, so great specimens can be easily bought.

Kensaki Ika Sashimi! “Somen style/noodle style!

Another sashimi presentation!

They are a very versatile kind of squid as they can be appreciated as sashimi, sushi, simmered, boiled, broiled, dried, and especially as tempura!

As a cold boiled appetizer!

As tempura!

Sushi as it is!

Sushi, seasoned!

As for me, it is a bit of a dilemna as I like them both as sushi nigiri and sashimi!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Gastronomy, Kimchi, Snack, squid

Japanese Appetizer (O-toushi/お通し): Boiled Squid and Kimchi!

April 23, 2014 dragonlife Leave a comment

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

Dragon had found some boiled squid and kimchi at the supermarket.
Kimchi is Korean but it is one food that all Japanese have adopted as their for a very long time!
The kimchi provided enough seasoning on its own, but Dragon also added black sesame seeds for extra taste!

Sprinkled with some finely chopped scallions it makes for a very healthy and tasty morsel to enjoy with your drink! wine in this particular case!

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

美食, 蛍烏賊, 観光, 魚海の幸, Firefly squid, Gastronomes, Gastronomy, Hotaru Ika, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, squid, Tourism

Japanese Cuttlefish/Squid Species 5: Firefly Squid-Sparkling Enope Squid-Hotaru Ika-蛍烏賊

April 14, 2012 dragonlife 2 Comments

IKA-HOTARUIKA-1

Sparkling Enope Squid is a name difficult to remember and the translation of the Japanese name, Hotaru Ika/蛍烏賊 or Firefly Squid, certainly holds a better sound and is more adapted to reality.
It is also known as Matsui Ika in Toyama Prefecture.

The Sparkling Enope Squid is found in the Western Pacific ocean at depths of 600 to 1200 feet and exhibits bioluminescence. Each tentacle has an organ called a photophore, which produces light. By flashing these lights, the Sparkling Enope Squid can attract small fish to feed upon.

The Sparkling Enope Squid is the only species of cephalopod in which evidence of color vision has been found. While most cephalopods have only one visual pigment, firefly squid have three, along with a double-layered retina. These adaptations for color vision may have evolved to enable firefly squid to distinguish between ambient light and bioluminescence.

The Sparkling Enope Squid measures about 3 inches long at maturity and dies after one year of life.
The Sparkling Enope Squid can also light up its whole body to attract a mate. The mating season of the Sparkling Enope Squid lasts from March to June.

The fishing season lasts from Spring to Summer. The annual catch varies between 4,500 and 6,500 tonnes.

Very fresh Firefly squid can be appreciated as sashimi when very fres.

Boiled, they make for a great snack with bee!

They are very cute served as nigiri sushi!

Italian restaurants in Japan often feature them in their menus!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sashimi, Shizuoka, Shizuoka Cuisine, squid, Surume Ika, sushi, Tourism

Japanese Cuttlefish/Squid Species 4: Japanese Common Squid-Pacific Flying Squid-Surme Ika-鯣烏賊

April 11, 2012 dragonlife 2 Comments

IKA-SURUMEIKA-1

Surume Ika/鯣烏賊 or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.

It caught off the shores of Northern Japan and south of Kyushu Island.
Catches tend to vary widely.
The Japanese squid can live anywhere in temperatures from 5° to 27°C, and tend to inhabit the upper layers of the ocean. They are short lived, only surviving about a year.
Flying squid have been observed to cover distances as long as 50 meters above the surface of the water, presumably to avoid predators or save energy as they migrate across vast expanses of ocean, uniquely utilizing jet-propelled aerial locomotion.
The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September. Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.

When very fresh it can be enjoyed as sashimi, especially with a niso or sesame dressing-based dipping sauce!

Dried surume ika! Greta with beer or sake!

Most of it is turned into various pickled or dried cuttle fish/squid products.
It is also much appreciated broiled or simmered.

Also a great snack when boiled or grilled!

Fresh specimens ought also to be samples as sushi nigiri!

The same simmered and seasoned with tare sauce!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Big Fin Reef Squid, 美食, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, squid, Tourism

Japanese Cuttlefish/Squid Species 3: Bigfin Reef Squid-Aori Ika-障泥烏賊

April 11, 2012 dragonlife 3 Comments

IKA-AORIIKA-3

Aori Ika/障泥烏賊, or Bigfin Reef Squid is another extremely popular cuttle fish not only in Jpaan but also in many othere countries.
In French languedoc and Roussillon they call them “piste” and eat them raw marinated in lemon juice, olive oil and spices on top of freshly toasted bread!

IKA-AORIIKA-4
America Aori Ika/Caribbean Reef Squid

Of course they come by various regional names in Japan: Mo Ika, Bashoo Ika, Kutsu Ika, Misu Ika, Shiroi Ika.
They are fairly large as they can attain 40~45 cm length for a weight up to 6 kg.
Their season is from Summer to early Autumn. They are mainly caught in Central and South Japan along the Southern shores.
The catch has never been big (mainly by trawling nets), making them a choice morsel.
They are considered the best cuttlefish as far as sashimi is concerned.
The Japanese often catch them as a hobby to process and sell at local markets.

Artful Aori Ika sashimi!

Naturally, they make for beautiful succulent sushi!

here is another delightful way to serve it as a pre-seasoned sushi nigiri!

They can be cooked in many ways including tempura!

Jaoanese-style pasta with udon!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

烏賊, 美食, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, squid

Japanese Cuttlefish/Squids Species 2: Sword Tip Squid-Kensaki Ika-剣先烏賊

April 10, 2012 dragonlife 4 Comments

IKA-KENSAKI-IKA-1

“Kensaki Ika/剣先烏賊 goes by the Latin name of Loligo (Photololigo) edulis Hoyle,1885, but that complicated name does not prevent this particular squid to be extremely popular in Japan!

It is of course known under other local names: Aka Ika/Red Squid, especially in Shizuoka, Budo Ika/Grapes Squid, Shiro Ika, Gotou Ika.

They will soon appear in the markets in Summer.
They are mainly caught by line.
They are more and more available live, so great specimens can be easily bought.

A whole sword tip squid sashimi plate!

Grilled, great with a beer!

They are a very versatile kind of squid as they can be appreciated as sashimi, sushi, simmered, boiled, broiled, dried, and especially as tempura!

Beautiful sushi nogiri topped with sea urchin!

As for me, it is a bit of a dilemna as I like them both as sushi nigiri and sashimi!

RECOMMENDED RELATED WEBSITES

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:

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.

Cooked Japanese style they are simple and succulent, grilled served with soy sauce!

Do try them stuffed, Japanese style!

Or Spanish style!

Needless to say, they are popular in local Italian Restaurants!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Uncategorized

Japanese Cuisine: Ika-Meshi/Rice-stuffed Squids

January 21, 2010 dragonlife 2 Comments

Squids and rice are cheap anywhere in the world, and many gastronomies combine the two.
In Japan rice stuffed squids are called Ika Meshi/烏賊飯.

The best squids for this kind of dish are spear squids or Yari Ika/槍烏賊 in Japanese. But any kind of long squid variety, large or small should be fine with this basic recipe!

INGREDIENTS: This is the basic, therefore I leave the exact quantities to you!

-Squid (or small squids)
-Rice: normal Japanese round rice
-Glutinous rice: Mochi Kome in Japanese
-Japanese sake (if unavailable dry white wine)
-Soy sauce
-Sugar
-Water

RECIPE:

Take the head, tentacles and all innards off/out.
Don’t forget that the tentacles are edible raw, or cooked!
Clean the squid thoroughly under running cold water.

Wash the rice.
The rice should be an equal quantity of normal rice and glutinous rice.
Soak in clean cold water for a whole night inside the fridge.
Before cooking drain thoroughly.

Fill the squid with rice.
Don’t overfill it as the rice will gain in volume upon cooking and will break the squid if too much is pushed inside. Just fill the squid pushing the rice in gently without expanding the squid.

Close/lock the squid with a wooden toothpick to prevent the rice from spilling out.

Fill a pan with enough water for the squid to “float”.
Add Soy sauce, Japanese sake and sugar. That is when you have to experiment. You may also add spices but do experiment there., too. Chili pepper should be ok!
Cover with lid and let cook over a small fire.
Stew until the squid is cooked. The rice having been soaked all night should be ready.
Take the squid out carefully. Peel off the thin membrane/skin which be broken in places by then.
pull the toothpick out.
Serve it whole or cut as in top picture. Decorate with green leafy vegetables.

Here is what you can do with smaller squids!

Please check the new postings at:
sake, shochu and sushi,
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Uncategorized

French Cuisine: Marinated Cuttlefish

September 2, 2009 dragonlife 4 Comments

PISTES

The Japanese are not the only ones to eat cuttlefis or squids raw.
In French Languedoc, especially along the coastline separating the Thau Lake from the sea, locals have an interesting, is simple, way to accommodate small “calamars” (French for calamari) very reminiscent of recipes found in Greece, Italy and Spain.

Marinated Cuttlefish:

INGREDIENTS: (this can multiplied at will, so I’ll keep to elements, instead of quantities)
-Cuttlefish: Choose them small
-Garlic, finley chopped after being crushed with a fork, spoon or heavy knife.
-Lemon juice
-Olive oil (EV)
-Green chili pepper (fresh and high quality, fresh jalapenos is fine): finely chopped (discard seeds!)
-Salt & pepper

RECIPE:

-Peel off “skin” of calamari wherever possible. Clean them thoroughly under running cold water. Take off excess water with kitchen paper.
Cut into bite size or according to preferences.
-Let them marinate together with chopped garlic, lemon juice, olive oil, chopped green chili pepper, a little salt and pepper.
Proportions: 1 clove of garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 small green chili pepper.
-Mix well and leave in fridge for at least 1 hour.
Serve in individual pots or on good toasted bread as tidbits for aperitif before a larger meal or as a snack to go with your beer or wine!

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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Uncategorized

Cuttlefish/Squid Species 6: “Japanese lesser” Varieties

June 25, 2009 dragonlife 11 Comments

IKA-MONSTER
Inedible Lesser Variety!: Giant Squid

Here is the last article on this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

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 looked over as they are still good enough for the finnicky Japanese and appreciated as rarities!

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!

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sake, shochu and sushi

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Cuttlefish/Squid Species 5: Hotaru Ika/Firefly Squid-Sparkling Enope Squid

June 18, 2009 dragonlife 2 Comments

IKA-HOTARUIKA-1

Here we go again with this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL

The fishing season lasts from Spring to Summer. The annual catch varies between 4,500 and 6,500 tonnes.

IKA-HOTARUIKA-2