Tentacles and ‘ears’ blanched and mixed with shredded spring onion and dressed in sweet -vinegar miso.
Tentacles, off-cuts and various random parts braised very lightly in a sauce comprising the livers of the cuttlefish.
Deep-fried cuttlefish tossed in a wok with onion and chillies red & green, and seasoned with just salt and pepper.
No cuttlefish-fishing would be complete without sashimi mixed with the infamous natto. This dish was greatly improved by the addition of a whisked raw egg.