These yari ika squids have a sudden growth spurt in late autumn getting thicker and sweeter. So making fresh squid salad and octopus is easy when you cook in Japan. The sea food quality is superb and fresh caught fish at the supermarket leaves you with an easy task. Clean the squid by removing the skin and then quick boil if after turning it inside out. The end result is a fish salad that leaves a fragrant taste of the sea in your mouth.
Categories: Life Cycles