From early summer to late autumn, the evening boat lights glittering on the Sea of Japan to lure the squid reminds us of the season. The swordtip squid caught with poles here are called shiroika, or white squid, by the locals. Their bold sweetness and rich flavour is a quintessential Tottori summer taste ever-popular as sashimi, nitsuke, fried, or prepared in any manner of dishes.
Enjoying White Squid
Sliced raw, especially as ‘live’ sashimi, squid has a firm and crisp texture, a vibrant sweetness and a brilliant, almost transparent colour. Even more delicious with a dollop of ginger.
Homestyle crisp squid in a broth with seasoning such as soy sauce and sugar. Add onions to really bring out the flavour.