Three more

cuttlefish dishes.

Very lightly blanched cuttlefish legs and tentacles, tossed with wakegi (a kind of onion, but not spring) and wakame sea-weed and dressed with vinegared white miso and mustard.

Death to some, ambrosia to others; natto mixed with strips of raw cuttlefish and made unctuous with an egg yolk.

At the risk of boasting, or God forbid even enthusiasm, this dish crowned the lot of the cuttlefish-cookery: cuttlefish pieces stir-fried with bamboo shoots, green peppers and XO sauce from Hong Kong.  This was my favourite of them all.

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