I am always amazed by the freshness and quality of fish in Japan. How do they do it? If you go anywhere, you cannot find this quality. The squid, named Geso (pronounced gay-so) is a squid, and that its mantle, the arms, and tentacles. A textural experience, a sweetness is glazed over the top, it helps adds a dimension of taste.

If you think of it, fish in a raw state, is either fishy, salty, or has a rather neutral taste. The fact is, high-end sushi has a neutral taste, it is rarely salty, and never fishy. The blanching intensifies the muscles, its chewy, not crunchy.

The squid is equipped with special light-producing organs called photophores and you can see the speckles that are beneath the squid’s outer skin. Known also as iridophores, the microscopic ensemble interferes with the way certain wavelengths of light are reflected.