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Eating squid – which kind of squid would you try?
Squid comes in many shapes and forms, and can be prepared and eaten in many different ways. Yobuko, a town in Saga (Kyushu region), is famous for squid. You can find some especially fresh squid at the Yobuko market and the nearby restaurants, and the type of squid you can find is dependent on season. The Sweet Sword-tip squid is in season between May and October, while the Big-fin Reef squid is in season from October to February.
While there are many different ways of eating squid, and dried squid and raw squid sashimi are the two most famous in Yobuko. There are also several other dishes you can also find. Some of the most popular ones are: squid dumplings, squid tempura and squid-rice.
Where to eat Squid – Restaurant ‘Ika Honke’
‘Ika Honke’ is a local restaurant located on the east side of Yobuko port. As you enter the restaurant, you see two big tanks with fresh squid and fish and are escorted to the second floor where you take off your shoes.
You sit down on a cushion at one of the low tables eating in Japanese style. While you eat, you can enjoy the view of Yobuko port, and the fishing boats arriving and departing. The menu is both in Japanese and English with colourful pictures so you can be sure of what you are ordering.
My experience eating raw squid sashimi
I ordered the Ika-Ikizukuri set meal for 2,700 yen. It comes with a variety of small dishes such as squid dumplings, squid rice, turban shell and of course the main dish: the raw squid. If you are squeamish or can’t handle raw fish, then you are probably in over your head. However, if you are interested in trying one of Japan’s most interesting delicacies then you will enjoy the experience. Not many foreigners are brave enough to try out this food – perhaps because the squid is still moving as it’s served on a plate.
Yes, the squid is actually served alive beautifully laid up on a plate. When it arrives at your table, you can still see the tentacles moving and the skin shifting in colour. The waitress will hand you a pair of scissors and you are supposed to cut off the tentacles and dip them in soy sauce before eating them.
Squid is generally quite chewy; the raw squid is the same. I personally thought that the raw squid lacked flavor. However, the Japanese love the mixture of raw squid and soy sauce.
I found that eating raw squid was as much about the actual experience as tasting a new dish. It was very interesting to see the waitress bring out the colourful food. When you feel like you’ve had your fill of squid sashimi, the waitress will take your plate and surprise you by transforming your leftovers into tempura. The tempura is served with a delicious mix of salt and herbs meant for dipping the tempura in. This, to me, was the most delicious part of the experience.
Information:
‘Ika Honke’ : here
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