Cuttlefish
甲烏賊 kō-ika · cuttlefish (not squid) · seiche

Prep

1. Tentacles up. Push down to pop the shell (cuttlebone) out.
2. Open (method not recorded)..

Slit the body open lengthwise where the shell was and lay it flat so the inside is exposed.

3. Remove the ink sac. “Squid ink” in shops is actually cuttlefish ink.
4. Remove the guts by pulling the thin membrane.
5. Skin side up. Insert a finger under the skin layer and peel it off.

Serving

• Ika to himo no aemono (cuttlefish-and-tentacle dressed salad): blanched tentacles, leek, cucumber, sesame oil, a bit of spice.

Related: Rice · Nigiri