Most in Japan would never take squid and color it so why? Squid is one of those sea Cephalopoda that lacks true taste and mostly it is due to the fact it is one single mass of flesh and lacks fatty tissue, so essentially its a muscle.
So, to flavor it, the first step is to clean it well and remove the slimy surface, and then cut it and wash the flesh in salt water by abrading the skin. Then dry it and use some Turmeric and yuzu and a touch of olive oil and a finish with some ground australian pepper. The end result is a very delicious texture food you least expect.