Look at these pictures! Hotaru Ika(ホタルイカ)/Firefly Squid fishing at Toyama Bay(富山湾) is a magical sight in spring. I’d like to see this stunning view someday in my life. But, I will never see. It’s because I dislike cold weather. Toyama Bay is located in Northern part of Japan. Long-awaited spring comes Tokyo. I don’t bother to go.
Hotaru Ika/Firefly Squid grows up to 6cm(2.4inches) at best. Its season is from March to May in spring. Hotaru Ika/Firefly Squid is a snack for Sake/Japanese Alcohol. One Hotaru Ika/Firefly Squid costs 5 – 15 yen. But, it’s so small that packs are usually on the market.
A small thing isn’t always easy to cook. First of all, Hotaru Ika/Firefly carries parasites which make your stomach and bowel trouble. It should be soaked in boiled water for 30 seconds. Don’t be soaked for any longer which makes a squid tough.
I say a wrong thing. The first step is very easy. Even kids can do. The second step is really pain in the neck. Unlike Suketō Dara(助宗だら)/Alaska Pollock or Kinme Dai(金目鯛)/Splendid Alfonsino, its eyes are hard and bad taste. Some people swallow eyes. In my opinion, it’s better to cut out.
Picture Menu(Cooked by Me)
- Simmered Aka Garei(アカガレイ)/Flathead Flounder flavored with sugar, Mirin, sake, soy sauce and ginger(Left)
- Hotaru Ike(ホタルイカ)/Firefly and Wakake Seaweed(ワカメ)(Right) – to dip it in special sauce(Top) mixed of Saikyō Miso, vinegar and mustard.