This traditional Showa-era salted squid is made from domestically produced Japanese sea urchin, which has become increasingly rare due to overfishing and poor catches in recent years, and is carefully prepared one by one by hand because it is so simple. To maximize the flavor and texture of fresh squid, we take great care in the preparation and pickling of the squid, using a method we are very particular about. Only salt and squid guts are used, and no unnecessary additives are added. Through aging, the squid meat and cotton threads become one, resulting in a rich, yet refreshing aftertaste. It is ideal as an accompaniment to rice or as a snack, or in arrangements such as pasta or salad. We hope you will enjoy this nostalgic yet new, luxurious delicacy that inherits the traditions of a long-established restaurant while pursuing a taste that fits in well with modern dining tables.
