Japanese Spear Squid (Yariika Ichiyaboshi)

Each of our Japanese Spear Squid is carefully chosen and individually cleaned with their eyes and beaks removed, skin peeled and de-boned. They are lightly salted before being vacuum-packed and individually quick-frozen to maintain their freshness. Extremely easy to cook, you can use them as a salting agent, eat them with rice or as a tasty snack. Just remove from packaging and put them on the grill, like how they do it at every izakaya and Japanese grill bar. Perfect for family barbecues.

Here are the a few ways to enjoy our Japanese Spear Squid:

Sashimi-Style

• Slice the Japanese Spear Squid into thin, delicate strips
• Top the squid directly with a dollop of high-quality caviar
• Add a tiny amount of fresh grated wasabi and a light drizzle of soy sauce or citrus to elevate the flavour 

Nigiri Sushi

• Place a slice of Japanese Spear Squid over lightly seasoned sushi rice often mixed with sweet potato vinegar or other seasonings
• Or lightly torch the squid in aburi style to create a slightly firmer texture and a smoky taste 
• Top the squid with a generous dollop of caviar for a luxurious bite

Cooked

• Make tempura by lightly coating the tentacles or body in batter and fry at 180°C to create a crisp texture
• Grilling brings out a fragrant, savory aroma, often seasoned with a mix of soy sauce and mirin

To get more inspiration for squid dishes, try the Ikasumi Pasta at Ristorante Luka.